Print Options

Back to Zucchini Picadillo Sandwich >

Include these items:

Select reviews >

Taste of Home Logo

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.

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.

2 of 2

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.