My. Zucchini is certainly prolific, isn't it? If you are not blessed with constantly-producing zucchini plants, you can buy some zucchini at any of our local farm markets. You can substitute garbanzos or other beans for the shrimp. A Bit of a Bite Salsa is quite tasty with these burritos, and Fine's Creek Farm garlic comes in 37 varieties, so you are sure to find just the right garlic for any meal! Both A Bit of a Bite Salsa and Fine's Creek Farm garlic are at the Sugarcreek township farm market, as is Rosemary Eisenhauer and Patchwork Gardens (for the zucchini).
Zucchini and shrimp burritos
- 2 tablespoons olive oil, divided
- 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 pound small shrimp, peeled,
- Flour tortillas
- Salsa of your choice
Heat 1 tablespoon. oil in a large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring often, until vegetables are softened, 6–8 minutes. Season with salt and pepper; set aside.
Wipe out the skillet; add the remaining 1 tablespoon oil. Heat over medium-high heat. Add shrimp, season with salt and pepper. Cook, stirring often, until shrimp are cooked through, about 4 minutes.
Spoon filling onto tortillas, roll up and enjoy.
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