“Here's what I do with the wonderful zucchini in summer. Don't be daunted by the list of ingredients. Its long because of the various added spices, which give the dish a wonderful flavor. The actual procedure is quite simple.” - by Rani
Ingredients
Adjust Servings
Original recipe yields 4 wraps
Directions
- In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
- Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt.
- Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!
Nutrition
Amount Per Serving (4 total)
- Calories
- 361 cal
- 18%
- Fat
- 10.2 g
- 16%
- Carbs
- 48 g
- 15%
Based on a 2,000 calorie diet
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Reviews (31)
Rate This Recipe
"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 zucchi..." See moreni from the garden. The spice mixture is Indian; if you do not like curries and other Indian fare, don't make this."
CROWML
"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 ch..." See moreeese 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!"
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