Breakfast
Zucchini Picadillo Sandwich
A vegetarian twist on picadillo with zucchini, tomatoes, and spices, served hot on bread or buns. Flavorful and healthy.
Ingredients:
- 1/2 pound ground beef
- 1/4 pound bulk italian sausage 1/4 cup chopped onion
- 2 garlic cloves, minced 1 (14.5 ounce) can 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
Directions:
- 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-in. 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 400 degrees F for 8
- -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.