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Summer Squash Burritos

Summer Squash Burritos

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Every time I make these, they taste soooo good, but I love summer squash. I hope you enjoy them too. Also try these with zucchini or yellow squash.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet


  1. Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt.
  2. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.
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I made this in a non-stick electric fry pan with non-stick spray. I added pepper and also used sour cream and salsa with the cheese and tomatoes. Delicious! It even reheats in the microwave nicely. One of the best ways to enjoy fresh zucchini.


I am delighted with this recipe! I actually used it as a "starter" and added other seasonings. I used 1 yellow squash and 1 zucchini and we added garlic, cumin, oregano, and pepper. Topped with Monterray Jack cheese, tomato, and a bit of sour cream. Absolutely to die for! Great versatile recipe.

Reggie Ann

It was too different for my young sons. My husband and I really liked it. Great way to eat up squash! My son doesn't like tortillas, so he had his in taco shells. I cooked as per the recipe. When putting it in the tortillas, I added green tabasco sauce and sour cream. Really good.