Are you ready to crawl through your monitor and choke me for all of the zucchini recipes this year? I haven’t counted how many there has been, and probably won’t. I’ve had fun sliding zucchini into all kinds of foods until even I am tired of talking about zucchini. But I do have a few recipes left to post, so please bear with me.
I thought tacos would be such a good way to use cubed zucchini. With all of the spices and seasonings I could make that boring zucchini come to life! And it certainly did in these chicken tacos. I avoided having the zucchini be a slippery slimey mess by searing it over high heat.
I heated a nonstick skillet with a good drizzle of oil, then added the cubed zucchini. I let it brown for a few minutes before adding a chopped onion.
The onion fried with the zucchini for several minutes before I added chicken that I’d also cubed.
After several minutes on medium high the chicken was almost cooked through and the vegetables were browning nicely. I added some seasoning and spices, my own version of a taco seasoning packet without the additives.
I added a can of tomato sauce, stirred well and let the mixture bubble for a few minutes to blend the flavors.
Still on medium high heat, the liquid evaporated out quickly and the result was a thickened taco mixture that smelled heavenly. Turning the heat to low to keep my chicken mixture warm, I threw together some finely sliced cabbage with my favorite cilantro lime dressing.
To serve the tacos I put three flour tortillas at a time on a plate in the microwave and covered them with a paper towel I’d wet and wrung out. 30 seconds was plenty time to heat the tortillas.
I placed a scoop of the chicken mixture in the center of each tortilla and sprinkled with a few tablespoons of shredded cheese. Another scoop, this time of slaw, and our tacos were ready for dinner.
We loved the tacos! Zucchini was a great way to add even more vegetables to the meal, without much fuss. The mild flavor of zucchini didn’t detract from the traditional taco flavors. Zucchini chicken tacos were a successful way to use some of our garden zucchini!
Zucchini Chicken Tacos
4 cups zucchini; cubed
2-3 tablespoons oil
1 large onion; diced
2 cups chicken; diced (about 2 large breasts)
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
large pinch red pepper flakes
15 oz can tomato sauce or crushed tomatoes
lime cilantro cabbage slaw (recipe below)
Heat nonstick skillet over medium high heat with oil. Sear zucchini for several minutes until begins to brown. Add onions and continue to sear for 3-4 more minutes.
Add chicken and stir until mostly heated through. Add seasonings and tomatoes and stir well. Reduce heat to medium and simmer for several minutes, until liquid is reduced and mixture thickens. Taste test for seasoning, adding salt or more heat to taste.
Prepare slaw and heat tortillas. Build tacos and eat!
Makes 6-8 tacos
Lime Cilantro Cabbage Slaw
3 cups cabbage; thinly sliced
1/4 cup fresh cilantro; chopped
1/4 cup red onion; finely chopped
1 tablespoon lime juice
1/2 cup Greek yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Put sliced cabbage into a bowl. Whisk rest of dressing ingredients in a separate bowl then pour over cabbage and mix well.