Yummy Zesty Zucchini Wrap Food

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
• Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

GRILLED ZUCCHINI HUMMUS WRAP

Steps:

• Heat a skillet or grill to medium heat.
• Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
• Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
• Set zucchini aside.
• Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
• Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
• Wrap tightly and enjoy immediately.

ZESTY ZUCCHINI

Steps:

• In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve.

YUMMY ZESTY ZUCCHINI WRAP

Steps:

• Heat olive oil in a pan.
• Add sliced zucchini, bell pepper and onion.
• Sauté approximately 10 minutes until done to your taste. Add salt and pepper.
• Spread 2 tbs guacamole on flour tortilla, or more if you are like me :).
• Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using.
• Wrap and serve either hot or cold.

ZUCCHINI WRAPPED IN TORTILLAS

Steps:

• In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
• Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
• Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

RECIPE OF JAMIE OLIVER MY OH SO YUMMY FAMOUS ZUCCHINI SOUP

Steps:

• Take all the vegetables and cook them in a small about of oil until tender. Keep stirring till most of the water from the zucchini has been reduced. You want to keep some water so you will be able to blend them up easily.
• Now, take you vegetables and use a hand held blender in the same pot or pour them in a blender and blend them till smooth. You may need to add a little bit of water just so they can blend.
• Pour the mixture back into the pot and add the butter and cooking cream. Start by adding 1 cube first of the Maggi chicken stock. Turn the heat down to a medium high and let it boil for a bit. Once the Maggi cubes has dissolved and the soup has gotten thicker taste it and if you feel like it needs another cube add the other one. Also, check the thickness of the soup, depending on if you like you soup thick or a little thin you can add more water. It is supposed to be like the consistency of a creamy potato soup maybe a little thicker.
• You may have to adjust the measurements of the soup just depending on how much of everything you are adding. The zucchini is supposed to over power the other vegetables. Good luck and enjoy!!!