Today's recipe comes from August/September 2004 Taste of Home. Another great recipe to use all those fresh garden zucchini! Also, another no-meat recipe that my family loves. I suppose you carnivores could add chicken to this if you really have to, but trust me; you don't need it.
1 onion, chopped1/2 c. sweet red pepper, chopped
2 c. shredded zucchini
2 Tbsp. taco seasoning
flour tortillas
grated cheddar cheese
salsa and sour cream for serving
Heat a few Tbsp. of olive oil in a skillet. Add onions and pepper, saute for 3 minutes. (NOTE: I never actually measure the onions and peppers. I just use one pepper, and actually about half of a medium onion. I think onions are a subtlety that definitely can be over done. You usually get great flavor with about half what any recipe calls for.) As you can see in the picture, tonight I didn't have any red pepper, so I used green. Still good. Red is more kid-friendly. Add zucchini and taco seasoning, saute 3-4 minutes longer or until veggies are tender. Remove from heat. Heat tortillas on a griddle, spread one half with a thin layer of the zucchini mixture. Sprinkle desired amount of cheese on top, fold tortilla in half. Cook until tortilla is toasty, (flip once to toast both sides) and cheese is melted. Slice into triangles and enjoy!
Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.
Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.
5 comments:
Sounds yummy!! I think I'll try it this week.
Ohh, this looks delicious! We need all the vegetarian recipes we can get over at our house, and we will give this a try! Zucchini is one of my favorites! It is a staple at our house.
thanks For Your Information. i gonna Try this!
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I like to cook while looking itself is nice new jersey dentist
i too tried this very nice
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