1/3 c. sour cream
½ c. chopped fresh scallions
3 Tbsp. milk
2 tsp. lemon juice
¾ tsp. salt, divided
1 Tbsp. extra-virgin olive oil
2 c. chopped zucchini
1 ¼ c. chopped green beans
1 c. fresh corn kernels
1 c. ricotta cheese
½ c. shredded Monterey Jack cheese
¼ tsp. freshly ground pepper
4 9-inch “ready to use“ crepes (easy to make or can be found near tortillas in store)
Stir sour cream, ¼ c. scallions, milk, lemon juice and ¼ tsp. salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6-8 min. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ c. scallions, the remaining ½ tsp. salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 min. Remove from the heat. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about ¾ c.) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 Tbsps of the reserved sauce and more scallions, if desired. Taken from Eating Well July/August 2008 issue
The Garden of Weedin' 