CSA Produce: Summer Squash, Onion, Tomatoes, Herbs
Healthy, Quick, Vegetarian
Serves 4
Ingredients:
3 tablespoons olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 pound zucchini, halved and quartered
1/4 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 medium flour tortillas
Olive oil nonstick cooking spray
8 oz. Monterey jack cheese, shredded
2 tablespoons fresh cilantro, chopped
1/4 cup salsa for serving (optional)
Directions:
Heat olive oil in a large skillet. Add onion and cook until slightly tender, about 6-7 minutes. Stir
in garlic until fragrant, about 30 seconds. Add in zucchini, salt,
coriander and cumin and cook for an additional tender about 7-8 minutes.
Remove
from heat and drain any liquid. Place zucchini mixture in medium bowl.
Wipe skillet clean. Lightly spray flour tortillas with nonstick
cooking spray. Place one tortilla in skillet. Top with half the cheese
and half the zucchini mixture. Sprinkle with 1 tablespoon cilantro.
Top with additional flour tortilla.
Cook
over medium heat for about 5 minutes. Carefully flip and continue to
cook for an additional 4-5 minutes until golden brown and cheese has
melted.
Let cool slightly and cut into wedges. Serve with a fresh salad and salsa.