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Zucchini Burrito

Zucchini burrito on a plate, pictured with salsa and sour creamThere are many kinds of squash, depending on shape and color, but the majority of squash in commercial production in Georgia is summer squash, or zucchini and yellow squash. In fact, as of 2000, Georgia was responsible for about 27 percent of squash grown in the U.S., according to the UGA Extension website, extension.uga.edu. Back in Georgia, zucchini makes up 2.9 percent of the state’s $936 million 2012 Farm Gate Value for vegetables; squash makes up 1.8 percent, according to “2014 Ag Snapshots,” a University of Georgia College of Agricultural & Environmental Sciences and Center for Agribusiness & Economic Development publication.

Zucchini Burrito

Zucchini replaces the meat and beans in this Mexican favorite. This recipe makes eight burritos.

Ingredients

  • 1 tablespoon olive oil
  • 3 medium (about 4 cups) sliced zucchini
  • 2 teaspoons low-sodium Mexican seasoning
  • 1 (8-count) package of 10-inch flour tortillas
  • 1 cup shredded, reduced-fat Cheddar cheese
  • 1/2 cup guacamole
  • 1/2 cup fat-free sour cream
  • 4 cups shredded lettuce
  • 3 small, chopped green onions, including chives
  • 1 cup salsa

Directions

  1. Heat oil in skillet on medium heat. Add zucchini and Mexican seasoning and sauté until tender (about 10 minutes).
  2. Meanwhile, heat tortillas according to package directions.
  3. Once tortillas are heated, top each with 1/2 cup zucchini and divide remaining ingredients between the 8 tortillas.
  4. Wrap up and eat.

Nutrition Information per serving

  • Calories: 360
  • Carbohydrate: 49 grams
  • Protein: 13 grams
  • Fat: 12 grams
  • Saturated fat: 4 grams
  • Cholesterol: 9 milligrams
  • Sodium: 713 milligrams