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Courgette and Squash Tacos
(0 votes)
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 25 mins
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Ingredients
for
4
- Ingredients
- 1 Tbsp extra virgin olive oil
- 3 cups diced Zucchini
- 2 cups medium Summer squash
- 1 shallot (finely sliced)
- 1 clove garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- non-stick cooking spray
- 8 Corn tortilla
- ½ cup Sour cream
- 2 Tbsps scallions (finely sliced)
Preparation steps
1.
Heat olive oil in a large nonstick skillet over high heat. Add the zucchini, summer squash, and shallot and saute until softened and lightly browned. Add the garlic and season with salt and pepper and cook for an additional minute. Remove from heat.
2.
Heat a small nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas.
3.
Spoon a portion of zucchini filling into a toasted taco, top with a dollop of sour cream and sprinkle with green onions. Repeat for the remaining tacos and serve.
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