Hello friends! Are you a zucchini fan? I promise after making these light and flavorful summer squash tacos you will be!
I love everything about summer, except of course it never lasts long enough! And yes, I even love our hot & humid days. When you live in Minnesota where the winters seem to drag on and on and on, you appreciate every hot summer day❤️. Besides, I love coming back from a run dripping wet from sweat, verses having frozen eye lashes?.
Plus fresh veggies are at their peak, espeically the season of zucchini overabundance! I may have just made up a new season?.
The other day I came home from the farmers market with more zucchini and I also discovered a few in my CSA box. I had so much zucchini the overflow from the refrigerator filled a big bowl on my counter?.
It was perfect timing because my last and final Discard Challenge recipe called for ~ Drum Roll ~ Zucchini.
I am not quite ready to share my results yet since I need more practice…but thankfully I have plenty of this wondrous ingredient to keep experimenting with.
Until than, can we all agree you can sauté almost anything, including zucchini, and add it to a taco or burrito shell! I love zucchini so much. It’s one of the most wondrous ingredients available and a gift to the seasonal cook. You can do almost anything with zucchini..Pizza, Risotto, Zoodles, and even Smoothies.
Which brings me to my newest recipe…CURRIED SUMMER SQUASH TACOS.
It’s got just 7 ingredients — well, possibly 8 or 9 if you count the salt and pepper — and I promise you’ve heard all of them.
This is surprisingly easy, quick, and a delicious way to use up those summer squashes.
In fact for many, which may include you, the summer mantra is “too much zucchini”, but my attitude is more like…”bring ‘em on“?. I can guarantee after you make these tacos, you will make everybody happy about eating zucchini.
For reals.
This has all the yummy spice that you love in a taco, but the freshness of summer all wrapped up in your favorite tortilla or lettuce leaf!
These are full of zucchini goodness and so delicious. My friends at Loon Organics are right! It’s one of best meatless tacos I have ever had!
It’s fresh, healthy, hearty, and pretty too.
Go grab yourself some zucchini if you don’t have any all ready because you’re going to want to make these ALL SUMMER LONG.
CURRIED SUMMER SQUASH TACOS
INGREDIENTS:
- 3-4 summer squashes and /or zucchini, cut in rounds
- 1 bunch of scallions or small onion, diced
- 1 clove garlic
- 1 tablespoon curry powder
- red chili flakes optional
- 3 tablespoons heavy cream or non dairy creamer
- 1 cup chipped fresh tomato (cherry or slicer) OR 1 cup sweet corn (optional)
- Avocado, coconut or olive oil to sauté
- corn tortillas, romaine leafs, cooked brown rice, feta or queso fresco, salsa, homemade guacamole
DIRECTIONS:
- Warm a couple tablespoons in a skillet on medium heat and onions. Sauté until soft and translucent, add the curry powder and squash rounds.
- Season with salt, pepper, chili flakes, and mix throughly. Turn down heat to medium-low and sauté until squash softens, about 10 minutes.
- Add the heavy cream and optional tomatoes or corn and let the mixture gently simmer until it reduces to a creamy sauce (another 5 minutes on low heat).
- Warm tortillas if using or spoon into romaine leaves. Top with your favorites taco fixings.
What is your favorite Taco toppings?
Guacamole all the way for me!
Are you a Tuesday Night Taco Family?
How humid does it have to be for you to NOT run?
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