Grilled Zucchini Hummus Wrap

 

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Grilled Zucchini Hummus Wrap

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Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices. Wrap. Set zucchini aside. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.

Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1⁄2 cup kale, onion and tomato slices. Wrap tightly and enjoy. Place the tortillas on the grill for approximately one minute, or just until grill marks are visible and tortillas are pliable. Remove tortillas from grill and assemble the wraps: 2 tablespoons of hummus, one slice of cheese, some zucchini slices, 1/2 cup kale, and some onion and tomato slices on each.

Wrap. Set zucchini aside. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.

Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, zucchini slices, 1/2 cup greens, onion and tomato slices. Wrap tightly and enjoy immediately. Instructions. Heαt α skillet or grill to medium heαt. Remove the ends from the zucchini αnd slice length wise into strips.

Toss sliced zucchini in olive oil αnd sprinkle with sαlt αnd pepper. Plαce sliced zucchini directly on grill αnd let cook for 3 minutes, turn αnd cook for 2 more minutes. Set zucchini αside. Instructions Spread ¼ of the hummus down the center of each cheese wrap. Evenly divide and distribute the diced squash on top of the hummus, season to taste, wrap up, and enjoy!

Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices. Wrap tightly and enjoy immediately.

Preheat a grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Working in batches as needed, cook the zucchini. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper.

Grill until tender and slightly browned, about 4 minutes. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread.

List of related literature:

Combine the zucchini, baking mix, Parmesan cheese, onion, eggs, salt, parsley, marjoram, pepper, garlic, and olive oil in a large bowl; mix well.

“The What Would Jesus Eat Cookbook” by Don Colbert
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A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

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Try any of the following with pita or French bread, along with feta cheese chunks, olives, radishes, sliced cucumbers, or tomato wedges: Roasted Red Pepper Dip, Tzatziki, Hummus, Roasted Eggplant Dip with Herbs, or Baba Ganoush.

“The Good Housekeeping Cookbook” by Susan Westmoreland
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Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.

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Add the bread crumbs, cheese, parsley, chives, ½ teaspoon of the salt, and the pepper to the zucchini mixture and toss gently but thoroughly.

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Wrap the zucchini pizzas loosely in aluminum foil (so that the cheese doesn’t stick when heated) and grill them (with the bottom of the zucchini facing down) over medium heat for 10 to 15 minutes until the cheese is melted and the zucchini is softened but still slightly firm.

“Glycemic Index Diet For Dummies” by Meri Reffetto
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Try tossing broccoli florets or spears into stir-fries, adding onto your slice of pizza, or using as dippers for hummus (which involves another painfighter, extra-virgin olive oil), salsa, or bruschetta.

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We like to serve this hummus as a side with pita chips or vegetables cut into sticks.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
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Mindful of complementary cooking times, we matched zucchini with red onion and red bell pepper, and grilled them over a single-level medium-heat fire until they were perfectly browned, tender, and full of smoky flavor.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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2 comments

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  • Triana, looks so delicious. What can I use instead of feta I am having a guest who does not eat dairy at all.
    thank you so much for sharing Viki

  • Well a fellow gardener just ave me 2 huge overgrown Zucchini, I cut one up and froze it, I know what I am doing with the other, a big batch of hummus! Thank you.