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Associate.com - Share Your Recipe!

Recipe Name: Zucchini Picadillo Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Pound(s) Ground beef
1/4 Pound(s) Bulk Italian sausage
1/4 Cup(s) Onion, chopped
2 Cloves garlic, minced
14 1/2 Ounce(s) Diced tomatoes, undrained
1 Zucchini, diced
1 Cup(s) Uncooked instant rice
3/4 Cup(s) Water
1/2 Teaspoon(s) Dried basil
1/2 Teaspoon(s) Salt
8 8-inch flour tortillas
Directions:
In a large skillet over medium heat, brown beef, sausage, onion
andgarlic; drain. Add tomatoes, zucchini, rice water, basil and salt;
cookuntil zucchini and rice are tender about 10 minutes. Meanwhile,
formeight 3-inch balls from aluminum foil; place on a baking sheet.
Drape aflour tortilla over the top of each ball; secure sides with
toothpicksto form a shell. Bake at 400 degrees for 8-10 minutes or
until firm.Remove the toothpicks; place shells on plates. Fill with
zucchinimixture; serve warm. Zucchini mixture can also be served as a
dip withtortilla chips.NOTES : "'This savory snack served in homemade
tortilla cups or withchips is fun and filling,' reports Mary Livengood
of Indianapolis,Indiana." Recipe by: Taste of Home, June/July,
1997Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on
Jan14, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 213
Calories From Fat: 75
Total Fat: 8.2g
Cholesterol: 21.3mg
Sodium: 461.1mg
Potassium: 303.3mg
Carbohydrates: 25.5g
Fiber: 1.7g
Sugar: 3.5g
Protein: 8.9g


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