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.