Tuesday, July 21, 2009

Zucchini Tacos

Don't knock em if you haven't tried em. Healthy and a good way to use up all of that zucchini this time of year.

1/4 c extra-virgin olive oil
1 large onion, diced
1 c butternut squash, diced
1 lg green bell pepper, diced
1 lg tomato, diced
2 T minced garlic
1-2 t sea salt
black pepper
3 T paprika
1 T ground cumin
2 T chili powder
chipotle pepper flakes, opt.
guajillo chile powder, opt.
2 T tomato paste
6 cups grated zucchini and/or yellow crookneck squash
cayenne to taste

1 pkg organic taco shells (Zapata's is my new favorite brand)

Taco Fixin's: chopped onions, grated cheese, sour cream or plain yogurt, shredded lettuce, salsa

In a large saute pan, heat oil on medium-low. Add onion, butternut squash, pepper, tomato, garlic, salt, pepper, and spices other than cayenne. Cook until squash is tender and onions are a little translucent and beginning to brown. If the mixture is dry, add 1/4-1/2 cup water and continue to cook.

Add tomato paste, and grated zucchini/yellow squash, again, adding a little water if too dry. Stir until ingredients are uniformly distributed. Cover and cook medium-low for about 8 minutes, stir, and cook 5 minutes more. Taste for salt and spice. Maybe squeeze a bit of fresh lemon juice in.

Warm taco shells in a low oven and serve with all the fixins.


Jacqueline Wilhelmina said...

What great timing, we just picked some beautiful Zuccini from our garden that I had no idea what to do with. I am going to try this tonight and let you know how it works.
Keep blogging I need lots of help!

Jackie G.

Catherine Barker Hoffman said...

I will Jackie G.! Let me know how they turned out! If there are seasoning adjustments be sure to post them! xx

Unknown said...

This sounds much better than the expired Tuna Helper I was planning to make tonight.