The other day I was given a five pound zucchini. So, uh…that’s a lot of zucchini. Well, I had to find ways to use the enormous green squash so I fired up Epicurious, searched for zucchini recipes, and settled on zucchini and corn tacos.
Using the apps built-in shopping list I hit up a local grocery store, grabbed what I needed, then headed home to prep. About an hour later my meal was finished and my belly way full. If you’re interested in this recipe and want to know my thoughts on the tacos keep reading.
OK, so first you’re going to need a few things. Get ’em and proceed to the good part.
A Few Things
- 3 tablespoons vegetable oil
- 2 cups fresh corn kernels
- 1 cup chopped white onion
- 3 cloves garlic, finely chopped
- 4 medium tomatoes, chopped
- 3 medium zucchini, diced
- 1 cup canned black beans, rinsed and drained
- 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1 pack of corn tortillas
- 1/4 cup salsa verde
- 8 teaspoons grated Monterey Jack cheese
The Good Part
The recipe took about 30 minutes to prep and another 30 to cook. The corn tacos were good, but not great. They were a little bland. If I were to make it again I’d add a bit more salt, some lime, or a bit of cilantro.
Cooking Deets
Prep Time: 30 minutes
Cook Time: 30 minutes
Cost: < $20
Difficulty: Moderate
Taste: ★★★★☆