Contributed by (Recipe adapted from “Eating Well” at www.eatingwell.com)

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Ingredients

1/2 C chopped fresh Chives, divided, plus more for garnish
1/3 C Yogurt
3 Tbs low-fat Milk
2 tsp Lemon juice
3/4 tsp Salt, divided
1 Tbs extra-virgin Olive oil
2 C chopped Zucchini
1 1/4 C chopped Green beans
1 C fresh Corn kernels
1 C part-skim Ricotta cheese
1/2 C shredded Monterey Jack cheese
1/4 tsp freshly ground Pepper
4 9-inch prepared Crepes

Instructions

Stir yogurt, 1/4 C chives, milk, lemon juice and 1/4 tsp salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over med-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, cheese, the remaining 1/4 C chives, the remaining 1/2 tsp salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. To roll crepes: Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Serve each crepe topped with 2 Tbsp of the reserved sauce and more chives, if desired.

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