Almond Zucchini Burritos Food

ZUCCHINI ALMOND BREAD

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

ALMOND ZUCCHINI BURRITOS

Steps:

• Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
• Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
• While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
• Reduce heat to low, add water and salsa, cover and cook for three minutes.
• Stir in almonds (remember to reserve 3 tbsp for garnish).
• Remove from heat.
• Spoon 1/2 cup vegetable mixture down center of each tortilla.
• Divide cheese into sixths and sprinkle on top of vegetable mixture.
• Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
• Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
• Garnish burritos with reserved almonds.
• Serve immediately.
• If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
• Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
• Enjoy!

MEXICAN ZUCCHINI AND CORN BURRITO

Steps:

• Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
• Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

ZUCCHINI BURRITOS

Steps:

• Cut zucchini into matchsticks.
• Heat oil in wok, add garlic and zucchini.
• Add chili powder and pepper.
• Briefly stir-fry until veggies are heated.
• Roll up in tortillas in oiled baking dish and bake for 5 minutes at 350 degrees.
• Pour enchilada sauce over tortillas and bake for 5-10 more minutes.