In a month full of tacos, this is the second recipe Im bringing you and Im super excited about them.
Last weekend I was in Sun Valleya part of Los Angeles I never venture intoto gather some home supplies. While I was shopping and browsing aisles of countertop options, I realized I hadnt eaten ALL day and needed food ASAP. I looked at good ol Yelp and found a place with really good reviews that was located in a Chevron gas station.
I was a little reluctant, mainly because I thought it might be a chain restaurant, but after we entered the Chevron and I took a look at peoples plates (and there were a lot of people!), and my initial worries vanished. The food was DELICIOUS. I ended up with a veggie burrito (people raved about it) and it was filled with the best tasting sautéed zucchini. I was so grateful that the veggie option wasnt an afterthought, instead it was the star of the menu.
Inspired by this meal, I decided to season zucchini, squash and corn with spices and salt. I like to salt zucchini at the end of the cooking so they dont release too much water. I also dont like cooking it down too much. The filling is flavorful and easy to throw together. I like to garnish it with some cotija cheese, some fresh cilantro and I love burning the edges of my tortillas just a little bit. That extra char flavor is my favorite.
- 1 tablespoon olive oil
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground Ancho chile powder
- 1/4 teaspoon ground cayenne pepper
- 1 small zucchini, diced
- 1 small squash, diced
- 1 ear of corn, kernels removed
- Salt to taste
- For Serving:
- Corn or flour tortillas
- 2 ounces cotija cheese, crumbled
- Limes, for serving
- In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon.
- To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.
Yield: Serves 6
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.