Best 4 Squash And Zucchini Burritos Recipes

**Discover a delightful symphony of flavors with our diverse collection of squash and zucchini burritos recipes. Embark on a culinary journey where these versatile vegetables take center stage, wrapped in a warm tortilla embrace. From the hearty and savory to the refreshingly light, each recipe promises a unique taste sensation.**

**Indulge in the classic flavors of the Traditional Squash and Zucchini Burritos, where tender squash, zucchini, and black beans harmoniously blend with aromatic spices. For a vegetarian twist, explore the Veggie-Packed Zucchini Burritos, bursting with a medley of zucchini, bell peppers, and sweet corn. Experience the zesty kick of the Spicy Squash and Zucchini Burritos, where a blend of spices brings a touch of heat to the party.**

**Transport your taste buds to the Mediterranean with the Greek-Inspired Squash and Zucchini Burritos, where feta cheese, Kalamata olives, and a refreshing tzatziki sauce create a flavorful fiesta. Craving something a bit more sophisticated? Try the Roasted Squash and Zucchini Burritos with Goat Cheese, where roasted vegetables and creamy goat cheese combine for a gourmet treat. And for a delightful breakfast option, whip up the Morning Glory Squash and Zucchini Burritos, packed with wholesome ingredients to kickstart your day.**

**No matter your dietary preferences or culinary cravings, our extensive collection of squash and zucchini burritos recipes offers something for everyone. Embark on this culinary adventure and discover a world of flavors waiting to be savored.**

Let's cook with our recipes!

ROASTED ZUCCHINI AND SQUASH

Roasted Zucchini and Squash image

This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It's the perfect summer side dish.

Provided by Sonja Overhiser

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound zucchini (about 2 medium small or 3 to 4 small)
1 pound squash (2 medium small)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 1/4 teaspoon kosher salt
2/3 cup shredded Parmesan cheese

Steps:

Preheat the oven to 425 degrees Farenheit.
Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 226.4 mg, Fat 10.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 5.3 g, Cholesterol 9.6 mg

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

GRILLED SQUASH AND ZUCCHINI

Grilled Squash and Zucchini image

A refreshing summer vegetable medley.

Provided by John Cox

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
Cook vegetables on the preheated grill until tender, about 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g

BURRITOS WITH SQUASH AND GOAT CHEESE

Burritos with Squash and Goat Cheese image

Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 ounces) frozen cooked winter squash, thawed
2 cans (15 ounces each) black beans, rinsed and drained
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
Coarse salt and ground pepper
4 flour tortillas (10-inch)
5 ounces fresh goat cheese, crumbled
1/2 cup store-bought salsa, plus more for serving

Steps:

In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

Nutrition Facts : Calories 522 g, Fat 18 g, Fiber 13 g, Protein 23 g

Tips:

Prepare the vegetables properly: Before cooking, ensure the squash and zucchini are properly cleaned, trimmed, and cut into uniform sizes. This will help them cook evenly and maintain their texture.
Use a large skillet or griddle: A large cooking surface will allow you to cook the vegetables in a single layer, preventing overcrowding and ensuring even cooking.
Don't overcrowd the pan: When cooking the vegetables, avoid overcrowding the pan. This will prevent them from steaming instead of sautéing, resulting in soggy vegetables.
Season the vegetables well: Don't be afraid to season the vegetables generously with salt, pepper, and other spices. This will enhance their flavor and make them more enjoyable.
Don't overcook the vegetables: Squash and zucchini cook quickly, so be careful not to overcook them. Overcooked vegetables become mushy and lose their vibrant color.
Use a variety of fillings: Feel free to experiment with different fillings for your burritos. Some popular options include black beans, corn, bell peppers, and cheese.
Serve immediately: Squash and zucchini burritos are best served immediately after preparation. This ensures that the vegetables retain their鮮脆 texture and the tortillas stay warm and pliable.

Conclusion:

Squash and zucchini burritos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are packed with healthy vegetables and can be customized with a variety of fillings and toppings. By following these tips, you can create a mouthwatering burrito that is sure to please everyone at your table.