Recipe by Rani
"Here's what I do with the wonderful zucchini in summer. Don't be daunted by the list of ingredients. It's long because of the various added spices, which give the wraps a wonderful flavor. The actual procedure is quite simple."
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red onion, thinly sliced
1 tablespoon grated fresh ginger
grated fresh ginger
ground black pepper
salt to taste
4 (10 inch)
This recipe is great, and was even better the next day. Did not go over well with the my child, but he did allow a little to be sprinkled over cheese in the tortilla. Wonderful for using up the zucchini from the garden. The spice mixture is Indian; if you do not like curries and other Indian fare, don't make this.
The clove taste was pretty weird with the zucchini. Some people would probably like this, but it wasn't to my taste.
Rani, thank you. This recipe glides above the rest with an easy to cook sommer delight which is both healthy and gentle to the palate. My only two additions were Philadelphia garden variety cream cheese instead of sour cream and sun dried tomatoes. I am wrapping up my last tortilla right now (now pun intended), so again, thank you. And keep adding recipes!
Didn't like this one, sorry. The ground cloves were too overbearing so toned them down a bit... didn't help.
These were absolutely delicious. I was curious to find out how ginger was going to taste with the varied list of other spices, but the whole combination was delicious and actually left me craving it for dinner. Substituted plain yogurt for the sour cream which was the perfect accompaniment.
my husband loved this -- and he doesn't usually like cinnamon! As someone else mentioned, the cloves are a little overpowering but that could easily be omitted.
I added grated carrot and garlic to make it more interesting and used smaller tortilla wraps.
These were VERY good. The spice combination is unusual but it works so well together. This was a fun food to make and eat. I used a very small grater (because I didn't have a larger one) and it made the consistency almost like that of refried beans. I don't think that was Rani's intent, but it was good. One mistake I made that I'll avoid next time is to limit the warming of the tortillas to only a minute ... I left them in the oven for about 3-4 minutes and discovered they hardened and were difficult to roll.
This recipe was so easy to make and so
VERY tasty! I will be making this over
and over again! Thank you, Rani, for
submitting this recipe for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Wrapped in Tortillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
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