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.
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