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Zucchini Picadillo

1/2 pound ground beef
1/4 pound bulk Italian sausage
1/4 cup onion, chopped
2 cloves garlic, minced
14 1/2 ounces diced tomatoes, undrained
1 medium zucchini, diced
1 cup uncooked instant rice
3/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon salt
8 8 inch flour tortillas

In a large skillet over medium heat, brown beef, sausage, onion and garlic; drain. Add tomatoes, zucchini, rice water, basil and salt; cook until zucchini and rice are tender about 10 minutes. Meanwhile, form eight 3 inch balls from aluminum foil; place on a baking sheet. Drape a flour tortilla over the top of each ball; secure sides with toothpicks to form a shell. Bake at 400F for 8 to 10 minutes or until firm. Remove the toothpicks; place shells on plates. Fill with zucchini mixture; serve warm. Zucchini mixture can also be served as a dip with tortilla chips. 

Bake at 350F about 20 to 25 minutes or until
heated through..

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