Zucchini Filling for Burritos
Because I have lots of zucchini and no one here to eat the bread, soups or burrito fillings, I am going to try freezing this filling in single serving packet sized containers and see if this can become “fast food” in the months to come.
Here is one of my kids favorite uses of zucchini.
Vegetable Burritos (from a 1980’s Sunset Magazine)
1 large onion, chopped in big pieces
½lb. sliced mushrooms
1 large green pepper, seeded and diced
4 medium zucchini, diced
2 large tomatoes, diced
Olive Oil – virgin light
2 clove garlic, minced
1 small can diced green chilies (I recommend mild the first time)
1 can sliced black olives
12 oz. Jack Cheese, grated
12 oz. Cheddar Cheese, grated
1 tsp. chili powder, 1 tsp. cumin, 1 tsp. oregano
Sauté all veggies and spices in oil for a moment or two. About 10 minutes at most, cover and let simmer…remove lid and let the let the liquid evaporate away…at a gentle boil.
Add ½ the jack cheese and ½ the cheddar cheese. Mix well. Pour into a greased casserole pan.
Cover veggie mixture with remaining cheese. Broil to a bubbly state right before serving.
More Ingredients for serving:
Burrito Tortillas (12) (I make my own)
Salsa (I make my own)
Avocado or guacamole
Sour cream and sunflower seeds.
Roll veggie mix into the tortillas and top with salsa, avocado, sour cream and sunflower seeds.
This is really a great company dish, I can make the day before and warm in the MW, or brown in the broiler in minutes before putting on the table. I have found most folks like to spoon the mix of veggies onto the tortilla – roll and fold it – and top as they wish…this one is a favorite with any child that eats veggies…and a WOW for potlucks and adults.
It also uses a great deal of zucchini!!!.
What is your favorite zucchini dish? Do you think it is a good thing to add to many dishes?