Grilled zucchini, tomato, and mozzarella wrap
I am often asked about ways to transition to a vegetarian diet. A good transition for some people could be trying a lacto-vegetarian meal plan, focusing on plant foods but allowing consumption of cheese and other dairy products — opting for the low-fat or skim varieties as a healthier choice.
This recipe is an example of an easy-to-make lacto-vegetarian summer meal using seasonal ingredients. In addition, you can substitute different veggies depending on local availability and personal preferences.
Servings: 1
Prep Time: 15
Ingredients
- 1/2 cup zucchini, sliced
- 1 6-inch corn tortilla
- 1 ounce low-fat or skim mozzarella cheese*
- 8 cherry tomatoes, halved
- 1/2 cup mushrooms, sliced (your personal favorite)
- 1 teaspoon oregano
- 1 tablespoon basil
- 1/4 teaspoon black pepper
*For a lower sodium version, use low-fat or skim Swiss cheese instead of mozzarella.
Directions
- Pre-heat grill. Grill zucchini 2-3 minutes on each side until just tender. Season with pepper.
- Place a medium pan over medium-high heat. Add the tortilla, toasting for 1-2 minutes on each side.
- Place warm tortilla on plate and add cheese, cherry tomatoes, zucchini, mushrooms, oregano and basil.
- Fold in half and serve.
Nutrition Information (per serving)
- Total calories: 145
- Protein: 14 g
- Carbohydrate: 23 g
- Fiber: 6 g
- Total fat: 1 to 2 g (depending on whether skim or low-fat cheese was used)
- Cholesterol: 5 mg
- Sodium: 231 mg