Recipe by edwinna
This recipe won the California Almond Growers Cooking Contest grand prize many years ago. I've made it many times with some slight modifications and it's always a hit; even the meat eaters like it. And, during the summer months it's another way to use up all that excess zucchini!
Top Review by Vinya
This recipe is a hard one for me to review because although I really liked it, most opinions were sort of so-so coming from my family. Given how plentiful zucchini can be midsummer, I've got a feeling I'll be making this recipe (with tweaks) again, but I won't try to serve it as a stand-alone (e.g. next time I'll make chicken or beef taco meat for my meat-eaters to add to their burritos as well). I also should have (and next time will) follow Mirj's suggestion to use more onion, garlic, and probably some other flavor-boosters as well... maybe cumin or cilantro, stock instead of water, even a fresh chili or two in addition to the canned. Ultimately, I really liked having something new to do with zucchini, and even though I'll be changing the recipe for my family, it's a *great* jumping off point. (Reviewed for Chef Alphabet Soup Tag)
- 6 flour tortillas
- 3 cups julienned zucchini (matchstick size)
- 1⁄3 cup chopped onion
- 1 tablespoon vegetable oil
- 1⁄3 cup salsa (mild, medium or hot...up to you)
- 2 tablespoons water
- 3⁄4 cup sliced almonds (reserve 3 tbsp for garnish)
- 1 1⁄2 cups grated cheddar cheese
- 1 (4 ounce) candiced chilies
- 6 tablespoons salsa (mild, medium or hot)
- 6 tablespoons sour cream (lite or regular)
- 3 tablespoons reserved sliced almonds (mentioned above)
Directions See How It's Made
- 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.