Pizza “Taquitos” with Tomato Dipping Sauce
Prep: 20 minutes
Bake/Cook: 15 minutes • Serves: 6
1/2 cup chopped zucchini
1/4 cup packed baby spinach
6 (8-inch) whole wheat low-carb wraps
1/3 cup shredded low-moisture part-skim mozzarella cheese
1 garlic clove
1/2 cup whole peeled canned tomatoes
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. Heat large, nonstick skillet over medium-high heat; spray with cooking spray. Add pepper; cook 2 minutes, stirring occasionally. Add zucchini and spinach; cook 2 minutes, stirring occasionally.
2. Leaving a 1/2-inch border, divide vegetable mixture over wraps; sprinkle with cheese. Roll wraps around vegetable mixture; place seam side down on prepared pan. Spray “taquitos” with cooking spray; bake 15 minutes or until golden brown and crisp. Makes 6 “taquitos.”
3. In blender, purée garlic, tomatoes, oil and seasoning. Transfer garlic mixture to small saucepot; cook over medium heat 5 minutes or until heated through, stirring occasionally. Makes about 2/3 cup.
4. Serve taquitos with dipping sauce.
Approximate nutritional values per serving (1 taquito, 1-1/2 tablespoons dip):
113 Calories, 6g Fat (1g Saturated), 4mg Cholesterol,
155mg Sodium, 15g Carbohydrates, 8g Fiber, 7g Protein