site stats
Grated zucchini a tasty filling for veggie tacos |

Grated zucchini a tasty filling for veggie tacos

It won’t be long before zucchini is everywhere.


The summer squash is so abundant that you might find gardeners giving it away just to reduce their supplies.

Zucchini can be bland, yes, but its neutral flavor also is one of its attributes. It welcomes many stronger flavors, such as Italian or Mexican spices, without conflicting or competing with them.

Try using grated zucchini as a filling for veggie tacos. With a topping of sauteed bell peppers and onions, you might not even miss the meat.

 

Lisa Abraham is the Dispatch food editor.

labraham@dispatch.com

@DispatchKitchen

 

ZUCCHINI TACOS

Makes 4 servings

1 1/2 pounds zucchini, grated (about 3 small or 4 cups grated)

5 teaspoons olive oil, divided use

½ teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon onion powder

1 teaspoon paprika

4 cloves garlic, minced or pressed

1 can (10 ounces) diced tomatoes and green chilies (such as Ro-Tel brand)

1 green bell pepper, sliced

1 red bell pepper, sliced

2 medium yellow cooking onions, sliced

12 hard corn taco shells

Fat free sour cream, for garnish (optional)

Salsa, for garnish (optional)

In a large skillet set over medium, heat 2 teaspoons of olive oil. Add zucchini, season with ¼ teaspoon salt, and saute until soft, about 5 minutes. Zucchini will release quite a bit of water. Add garlic, chili powder, cumin, onion powder and paprika, and continue to saute until much of the water has cooked off.

Add tomatoes with chilies and mix to combine. Reduce heat to low and simmer until mixture is heated well throughout. Season with additional ¼ teaspoon salt.

Saute peppers and onions, in separate skillets, using 11/2 teaspoons of the olive oil for each.

Heat taco shells according to package directions.

Assemble tacos, spooning zucchini filling into the bottom of each shell, and topping each with some of the peppers and onions.

PER SERVING (3 tacos without garnishes): 281 calories, 6 g protein, 35 g carbohydrates, 5 g fiber, 9 g sugars, 14 g fat (4 saturated), 0 mg cholesterol, 760 mg sodium

 

 

Category: Skillets  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.