Veggie Life, Summer 2001: Grilled Zucchini and Mushroom Tacos

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* Exported from MasterCook *

 

GRILLED ZUCCHINI AND MUSHROOM TACOS

 

Recipe By :Mark Berlin

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium zucchini -- quartered lengthwise

2/3 pound portobello mushrooms -- stemmed

1 tablespoon chile powder or paprika

1 teaspoon dried thyme

Salt and pepper to taste

10 corn tortillas

4 ounces Swiss cheese or soy equivalent -- grated

 

1. Prepare a grill or grill pan for cook-

ing and bring to medium-high heat.

Grill zucchini and mushrooms until

zucchini is well marked and mush-

rooms are juicy and tender, 5 to 10

minutes. Remove vegetables from grill

as they become tender, let cool slightly,

and slice. Toss with chile powder or

paprika, thyme, salt, and pepper.

2. Preheat oven to 425°. Arrange tor-

tillas on baking sheets, sprinkle with

cheese, and bake for about 5 minutes,

until cheese melts and tortillas brown

slightly. Spoon zucchini and mush-

rooms onto each tortilla. Fold tortillas

in half, over filling and serve.

LACTO/VEGAN

PER TACO: 120 CAL (30% from fat), 6g PROT. 4g

FAT. 17g CARB. 44mg SOD, 10mg CHOL. 3g

fiber

 

 

Source:

" Veggie Life, Summer 2001 "

Yield:

" 10 tacos "

 

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Per Serving (excluding unknown items): 715 Calories; 8g Fat (9.7% calories from

fat); 27g Protein; 148g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 433mg

Sodium. Exchanges: 8 Grain(Starch); 6 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0