Look at us getting all creative with yet another zucchini idea.
I do love and think it’s important to eat local
and local right now is lots of zucchini. It was kind of funny actually, I thought anyhow…..being Italian, Sunday is usually sauce day, yet I found my daughter texting my other daughter who had a request for me. She was telling her “mom’s busy making burritos”.
I scored a couple of yard sale finds this summer that are helping with the zucchini crop this year; mandolin and a spiralizer. Although the zucchini pasta is nice I’m always looking for a way to get just a bit more protein in AND we’re looking to go a bit more meatless.
If I was to name this I would call it Burrito Boats and Beyond. Beyond on account…….just picture (and taste) it:
*a quick lunch wrap
*filling for quesadilla
*snack size nestled in the crooks of a stick of celery
*bread wedges toasted with a spoonful on top
Like most of the meals I prepare, follow the “cook once eat twice” rule. The single recipe filled 8 zucchini boats. Today, in setting up for the week, I made a double batch. It’s going in the freezer in meal size portions and voila, eating healthy just got easier.
Source: Mexican Zucchini Burrito Boats