Zucchini Burrito

1 small onion, chopped
2 cloves garlic, minced
4 cups shredded zucchini
1 (8 oz) can sliced water chestnuts, drained
1 tomato, seeded and chopped
1/2 teaspoon ground red pepper
8 flour tortillas, 8" in diameter
1/2 cup shredded low-fat cheddar cheese

Coat a large nonstick frying pan with nonstick spray. Saute the onions and
garlic over medium heat until soft, about 5 minutes. Add the zucchini, water
chestnuts, tomatoes and red pepper and continue cooking until just heated
through. While the zucchini mixture is cooking, wrap the tortillas in foil
and heat at 325 F for about 10 minutes, or until soft.
To serve, place 1/2 cup of the zucchini mixture in each tortilla, top with 1
tablespoon of the parmesan and roll up.

Nutrition Facts:
Amount Per Serving: Calories 388
Fat 6.6 g, Cholesterol 6 mg,
Sodium 211 mg,

Serves 4

Jenn B aka Mom2Sam and Tiny

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