Even though zucchini (also known as summer squash) are last in the alphabet, they still contain great nutrients like potassium and are easy to add to any meal! They can be fried like in this week’s recipe, baked into zucchini bread, or added to any pasta dish to balance out the plate. When picking up your produce this week, don’t forget to take a second look at the zucchini!

Makes 4 servings

Ingredients

4 tablespoons cream cheese, low-fat (whipped)
2 flour tortillas
½ teaspoon ranch seasoning mix
1/4 cup broccoli (washed and chopped)
1/4 cup carrots (peeled and grated)
1/4 cup zucchini (washed and cut into small strips)
1/4 cup squash (yellow, washed and cut into small strips)
1/2 tomato (diced)
1/8 cup green bell pepper (seeded and diced)
2 tablespoons chives (chopped fine)

Directions

In a small bowl, stir ranch seasoning into cream cheese, chill.
Wash and chop vegetables.
Steam broccoli in microwave for one minute with one tablespoon of water.
Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve.