I’ve got a favorite taco recipe to share that’s veggie-tastic! These street tacos are piled high with sautéed crimini mushrooms, zucchini, summer squash, onions, then sprinkled with salty panela cheese.
As a novice gardener, I never have the wherewithal to know what I can grow, and how much of it I should grow. I haphazardly plant vegetable seedlings each year and cross my fingers.
Some years I get lucky, and other years not so much.
Last year, I decided to plant zucchini and summer squash for the very first time.
I was excited to grow my own squash plants so I could harvest the squash blossoms for stuffing and pan frying. I never actually intended to have squash.
Little did I know that the squash I planted would really really like my yard and not want to stay small so I could harvest only the blossoms.
Instead, the plants grew, bloomed, and produced squash faster than I could pick the blossoms, and low and behold I had a mess of squash on my hands all summer. Several of them grew so large they looked like giant toes, about the size of a rolls of paper towels. I quickly learned why farmers pick them small… pleck!
It seems like we ate squash every day last summer. Some sautéed with tomatoes, some made into southern squash casserole, some in salads, and some in tacos.
This taco recipe was my favorite way to eat squash last summer, so I want to share it with you while you still have a bushel or two in your garden (or at your farmers market.)
It’s such a simple recipe and takes less than 15 minutes to cook. You simply sauté onions, crimini mushrooms, and your fresh garden squash, along with some smoky spices.
It’s best to sauté the veggies individually so they’re not crowded in the pan. That causes them to steam and get mushy.
Then pile all the veggies into fresh corn tortillas and sprinkle with a really good California-made hispanic cheese, like panela.
This veggie taco recipe is fresh, flavorful and packed with nutrients. It will make you wish your squash plants were even more aggressive!
Zucchini and Crimini Taco Recipe
Yield: 8-10 tacos
Prep Time:20 minutes
Cook Time:15 minutes
- 1 large onion, peeled, quartered and sliced thin
- 1 1/2 lbs. crimini mushrooms, sliced thin
- 2 zucchini, sliced thin
- 2 summer squash sliced thin
- 4 garlic cloves, minced
- 4 Tb. butter
- 1 Tb. cuban seasoning (McCormick makes a good one)
- 2 tsp. cumin
- 1/4 chipotle chili powder
- 1 tsp. salt
- 1 1/2 cups crumbled California panela cheese (or queso fresco)
- 1 package corn tortillas
- Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
- Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute’ for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute’ and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute’ and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
- To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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