This week it was all about summer squash. We learned that a zucchini that is a foot and a half long will feed two people for three meals. And then some. I plan on making some zucchini bread with what's left. Also in our box this week were tomatoes, eggplant, yellow and red onions, and purple potatoes.
Our first iteration of a zucchini dish was grated zucchini and capers over spaghetti. We added this to our meal rotation last summer with great success. It's super fast, easy, and very satisfying.
(Recipe in Fresh)
Then both summer squashes were roasted with some of the eggplant and tomatoes and served over polenta. This one breaks my don't-turn-the-oven-on rule, but it was worth it. Luckily, the heat has been far more tolerable this week, so we have been able to throw open the windows to vent out some of the heat from the oven.
(Recipe in Feeding the Whole Family)
And finally, the zucchini was pan fried with a bunch of onions and served in tacos. We went a little crazy with the chipotle powder, so they were very spicy, but good. I've scaled back the amount for the recipe below, but feel free to go crazy too.
Zucchini Soft Tacos
2 TBS. extra virgin olive oil
1/2 large onion, minced
6 cloves garlic, minced
1/2 tsp. salt
1 medium purple pepper, diced
1 small green pepper, diced
2 1/2 C. zucchini, diced
1 1/2 tsp. cumin
1 tsp. dried basil
1 1/2 tsp. oregano
1/2 tsp. chipotle pepper
grated monteray jack cheese, to serve
diced tomatoes, to serve
sour cream, to serve
1. In a large pan with high sides, heat the oil until it ripples. Add onion, garlic, and salt and saute over medium heat until the onion is transparent.
2. Add the peppers, zucchini, and spices. Saute for an additional 6-8 min. until the zucchini is soft.
3. Microwave tortillas for 10-15 seconds to soften, if you like. Fill with zucchini mixture, top with tomatoes, cheese, and sour cream and roll like a burrito.