Zucchini Picadillo Sandwich Recipe

5 1 1
Zucchini Picadillo Sandwich Recipe
Zucchini Picadillo Sandwich Recipe photo by Taste of Home
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Zucchini Picadillo Sandwich Recipe

Read Reviews
5 1 1
Publisher Photo
"This savory snack served in homemade tortilla cups or with chips is fun and filling," reports Mary Livengood of Indianapolis, Indiana.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) 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 flour tortillas (8 inches)

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° 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. Yield: 8 servings.
Originally published as Zucchini Picadillo Sandwich in Taste of Home June/July 1997, p64

Nutritional Facts

1 each: 313 calories, 11g fat (3g saturated fat), 30mg cholesterol, 580mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 14g protein.

  • 1/2 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) 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 flour tortillas (8 inches)
  1. 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.
  2. 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.
  3. Bake at 400° 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. Yield: 8 servings.
Originally published as Zucchini Picadillo Sandwich in Taste of Home June/July 1997, p64

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gaylene2 User ID: 3368539 21854
Reviewed Sep. 11, 2014

"I am always looking for new zucchini recipes. This was unusual AND good.

I used it like a haystack instead of with the flour tortilla, putting it in layers including fritos, grated cheese and sour cream for toppings. You could include olives.
I made up some regular rice instead of minute rice.
Next time I will try it as a filling for fried tacos."

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