Zucchini Tacos
Posted: | Categories: Recipes | Tags:dinner inspo summer vegetarian
Zucchini Tacos
Melissa Ben-Ishay
Savory Recipes
When zucchini and summer squash flood the markets in late summer, I always know I’m in for a treat. The produce is big and flavorful and super versatile, so I can just as easily peel it into ribbons to serve with dinner as I can sneak it into bread as I can make it into fritters. These tacos are essentially zucchini pancakes, made super pliable so you can fold them up for taco night or eat them as a snack with cottage cheese.
Ingredients
- 2 yellow summer squash
- 2 zucchini
- ½ teaspoon salt, plus more to taste
- 2 garlic cloves, grated
- 1/4 teaspoon black pepper
- 2 eggs
- 1 cup grated Parmesan
- 3 tablespoons cornstarch
- 3/4 cup all-purpose flour
Directions
- Using the wide holes of a box grater, shred the squash and zucchini.
- Line a fine mesh strainer with cheesecloth or a tea towel and set over a large bowl. Place the shredded veggies into the cheesecloth and sprinkle with about ½ teaspoon salt. Let sit for 10-15 minutes.
- Squeeze the excess water from the squash and pour out. Add the squash to the bowl and combine with the garlic, black pepper, eggs, and Parmesan.
- Mix thoroughly until well combined.
- Stir in the cornstarch and flour, and mix until no streaks remain.
- Heat about a tablespoon of avocado oil in a large frying pan over medium-high heat.
- Using a ⅓ cup to portion, scoop out the zucchini mixture and add to the hot oil. Carefully flatten into a disc.
- Cook for 2-3 minutes on each side, until golden brown. Repeat with remaining mixture, adding more oil as needed, until all tacos are made. Season with salt when you remove from the pan.
- Serve on their own as zucchini pancakes or fold around your favorite taco fillings—or even just cottage cheese for a mid-day snack.
