Ingredients
2 pounds yellow summer squash, sliced1 large sweet onion, chopped2 tablespoons olive oil4 garlic cloves, minced1 teaspoon pepper1/2 teaspoon salt8 flour tortillas (8 inches)1 log (4 ounces) fresh goat cheese, crumbled2 tablespoons minced fresh parsley
Preparation
In a large skillet, saute squash and onion in oil until tender. Add garlic, pepper and salt; cook 1 minute longer.
Spoon onto tortillas. Top with cheese and sprinkle with parsley. Fold in sides.
