1large or 2 small green zucchini(chopped into bite-sized pieces)
1large or 2 small yellow zucchini(chopped into bite-sized pieces)
½tablespoonminced garlic(add more if you really like garlic!)
salt and pepper to taste
8large tortillas(burrito size)
1bag baby spinach(can use frozen spinach in a pinch, just thaw it first)
8ouncesshredded colby and monterey jack cheese
Instructions
Warm the olive oil over medium heat, then add the green and yellow squash and garlic and cook until softened but not mushy, about 5-8 minutes. Salt and pepper to taste. Set aside.
2 tablespoons olive oil, 1 large or 2 small green zucchini, 1 large or 2 small yellow zucchini, ½ tablespoon minced garlic, salt and pepper to taste
Brush or spray one side of a tortilla with a little bit of olive oil. Place in a skillet pre-heated over medium heat, with the oil side down. Cook 2-3 minutes until golden brown on the bottom, then remove.
8 large tortillas
Brush or spray one side of another tortilla with olive oil. Place in the skillet, oil side down. Moving quickly, distribute about ¼ of the cooked zucchini, spread a layer of spinach over the zucchini, then sprinkle about ¼ of the shredded cheese over the whole thing.
1 bag baby spinach, 8 ounces shredded colby and monterey jack cheese
Top with the browned tortilla (browned side up). Cook for a few minutes until the bottom tortilla is golden brown on the bottom and the cheese is melted.
Repeat steps 2-4 to prepare each of the remaining 3 servings.