Years ago, when I was at the Bremerton Sun (now called the Kitsap Sun), a fellow reporter proclaimed, “Zucchini is a wimp vegetable. It tastes like whatever you put on it.” Well put, I thought.
But why would anyone feel compelled to blurt out something like that? Because it was that time of year when family, friends, acquaintances and even complete strangers who fancied themselves gardeners were bent on unloading sacks, baskets or wheelbarrow loads of the prolific produce.
Most of us would smile sickly and say, “Oh, thanks,” taking pity on the apparently one-crop gardeners drowning in the stuff, but John was having none of it.
And you know the time is coming again — that summer day when sacks and baskets start appearing on your desk or doorstep, and you begin browsing through the bazillions of recipes out there to make zucchini taste like something. Well, guess what? Here’s another one. Bwwwaahahaha!
Actually, that demonic laugh came from my boss, when she told me to make this dish, knowing my, shall we say, indifference to zucchini.
The recipe in question, zucchini tacos, appeared in a recent issue of Penzeys One magazine and appears here as published.
In my preparation, I made these changes: 3 garlic cloves instead of 2; regular salt instead of seasoned salt; and a whole fresh jalapeno pepper, minced, instead of the 1/4 teaspoon jalapeno or cayenne. (How is that piddling amount going to provide any kick?) For the salsa part, I used two small avocados instead of one, and a whole teaspoon of cumin instead of a half.
The verdict: Vegetarians will love this recipe. My dining companion (as restaurant critics often refer to their spouses or significant others) certainly liked it, and I will admit that it was better than it sounded. But then, what’s not to like about a combination of cooked onion, garlic and pepper with cheese and a fresh salsa? And the zucchini added a nice crunchiness to the flavors of everything else.
Zucchini tacos
3-4 medium zucchini (or 6-8 small)
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
2 garlic cloves, crushed (or 1/4 teaspoon dehydrated minced garlic)
1/2 teaspoon seasoned salt
1/4 teaspoon jalapeno or cayenne pepper (to taste)
1 cup grated cheddar cheese
8-12 flour tortillas
Fresh salsa
1 large fresh tomato (or 2 medium), chopped
1 avocado, peeled and chopped
1/2 small onion, chopped (1/4 cup)
3 tablespoons fresh cilantro, chopped
1-2 tablespoons lime juice (juice of 1 lime)
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon salt
Peel the zucchinis, leaving some skin if desired. (Note: This seems optional. I didn’t peel them at all.) Cut off the ends. Slice in half lengthwise and then slice into pieces about 1/2-inch thick.
Heat the oil in a skillet over medium-low heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini, garlic, salt and jalapeno or cayenne pepper and cook for 7-10 minutes, stirring frequently, until the zucchini is al dente. Add additional seasoned salt and hot pepper to taste.
Combine all the salsa ingredients in a bowl and mix well.
While the zucchini cooks, heat a flat-bottomed skillet over medium heat. Place a tortilla in the skillet and sprinkle with some cheese. Cover and heat until the bottom of the tortilla starts to become slightly crispy and the cheese melts, 1-2 minutes. Place the tortilla on a plate. Spread a layer of the zucchini mix on half the tortilla, top with salsa, fold in half and enjoy. Repeat with remaining tortillas.
Makes 4 to 6 servings.
Penzeys One, Vol. 3, Issue 6, 2009
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