Tortilla stuffed with No-Name Zucchini.
Mondo Zucchini Burritos
(Makes 2 burritos)
- 4 medium zucchini, sliced into coins
- high-quality olive oil (Be sure to store olive oil in a dark container. It loses health benefits when exposed to light)
- 3-4 tsp minced garlic
- salt and pepper to taste (I like about 1/2 tsp salt, but you can use less if you normally don’t use much salt)
- optional beans or other veggies
- 2 warm tortillas
Heat a pan over high heat for about a minute before putting anything in. Then add the oil, quickly followed by the garlic and then the zucchini and salt (and pepper, if using). Try not to stir too often, and do not add any water. Once the zucchini has turned translucent (as shown in the photos), remove from the pan and place in the middle of the tortillas. Roll up and devour!
Unfortunately, the zucchini decided to pull a Heidi Montag (who claims she doesn’t like hugs) and escape the embrace of poor Mr. well-meaning tortilla wrap. Mid-bite, they tumbled out of the warm, bready blanket. Oh the sting of rejection…
Starting tomorrow, the zucchini bunch will be attending couples’ therapy. Maybe, if they’re lucky, they’ll get Queen Latifah.
I’ve basically never been to Vegas either. Technically, we drove through when we were on a road trip to Disneyland when I was 8. We were going to stay there, but we couldn’t find a hotel room, so we went on to Reno. Did I mention I was 8? Yeah…I need to go as an adult.
yay i love your meal pics 🙂 the dark chocolate squares look great! as does the cauliflower… i like that u mentioned using a fork because i am the laziest chef ever lol
Andrea,
heehee we can be co-laziest chefs ever. I’m so lazy that, if I see a recipe I like, I’ll often stop thinking about making it if it has more than 5 ingredients :-/
Rachel,
You were not the only one who asked; I think like 5 people asked on formspring, and people have asked in the past as well. I just don’t understand why it matters so much what I, personally, use. Everyone else needs to do what works best for THEM :). And hug-a-fat is not a slight at you either; I’ve had this planned since the hug-a-carb month.
Marianne,
Let’s take a road trip together!! I’ll bring the chocolate!
Ad hey, it’s summer, so we won’t even have to worry about missing our hockey games ;).
haha no I don’t think it’s a slight; like I said I genuinely think it’s awesome that you did this.
I think people are curious what you eat since it does seem to be a very central part of this blog- it IS mostly about eating healthy foods, right? you post pictures of the food you eat very often in here, I think it’s natural people be like, “wow, that looks amazing, and she says how yummy it was. I would like to recreate that just like she did!” I honestly wouldn’t take all the curiosity as jabs… I think people (at least me, anyway) are simply genuinely curious about how a food blogger (and one with such healthy looking hair and nails!) eats! I bet other food bloggers deal with the exact same thing– questions like, “WOW that looks great, please tell me exactly how YOU made it!”
Thanks for the sweet comment, Rachel :).
99% of the time, I’m thinking oil probably tastes better than water in a recipe… but if you ever think to put coconut oil in a cold pudding, don’t do it!!! Learn from my mistake lol. It solidifies and you get little pieces–yucky.
This is very delicious and super easy to make. To help keep them in the tortilla I used a small sprinkling of vegan cheese. Katie you have a knack for coming up with “why didn’t I think of those” recipes. Thank you!
Looks good, but I’d love this more if I replaced 1/2 of the zucchini with sliced and sauteed onions.