SQUASH AND ZUCCHINI BURRITOS
An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.
Provided by Heidi Sico
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
- Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
- Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
GRILLED ZUCCHINI AND SQUASH
Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.
Provided by Jay Peaslee
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
- Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g
BURRITOS WITH SQUASH AND GOAT CHEESE
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
- Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
- Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
- Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
Nutrition Facts : Calories 522 g, Fat 18 g, Fiber 13 g, Protein 23 g
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