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Zucchini Picadillo Sandwich

 Zucchini Picadillo Sandwich
"This savory snack served in homemade tortilla cups or with chips is fun and filling," reports Mary Livengood of Indianapolis, Indiana.
8 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.

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Zucchini Picadillo Sandwich (continued)

Nutritional Facts: 1 serving (1 each) equals 313 calories, 11 g fat (3 g saturated fat), 30 mg cholesterol, 580 mg sodium, 39 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.