Crunchy Zucchini Wrap
Find out how YOU can get involved!
Hands-on experiential learning for UD undergrads!
Read our latest accomplishments!
Browse available resources.
Submit a sample today.
Analyses to help manage your land.
Chat with a DE Master Gardener.
You have questions. We have answers!
Contact UD Extension staff.
Protect your family, friends and community.
Video: Crunchy Zucchini Wrap: youtube.com/watch?v=VLAAWKUaNHQ
Availability of zucchini in Delaware: July – September
Crunchy Zucchini Wrap
Even though zucchini (also known as summer squash) are last in the alphabet, they still contain great nutrients like potassium and are easy to add to any meal! They can be fried like in this week’s recipe, baked into zucchini bread, or added to any pasta dish to balance out the plate. When picking up your produce this week, don’t forget to take a second look at the zucchini!
Makes 4 servings
Ingredients
- 4 tablespoons cream cheese, low-fat (whipped)
- 2 flour tortillas
- ½ teaspoon ranch seasoning mix
- 1/4 cup broccoli (washed and chopped)
- 1/4 cup carrots (peeled and grated)
- 1/4 cup zucchini (washed and cut into small strips)
- 1/4 cup squash (yellow, washed and cut into small strips)
- 1/2 tomato (diced)
- 1/8 cup green bell pepper (seeded and diced)
- 2 tablespoons chives (chopped fine)
Directions
- In a small bowl, stir ranch seasoning into cream cheese, chill.
- Wash and chop vegetables.
- Steam broccoli in microwave for one minute with one tablespoon of water.
- Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
- Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP