Zucchini and Crimini Taco Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
10 tacos
-
Calories
197 kcal
-
Course
Main Course
Zucchini and Crimini Taco Recipe
Description
The recipe emphasizes cooking each vegetable group separately in butter to bring out their individual flavors and maintain their textures—onions and garlic are quickly softened, mushrooms browned thoroughly, and zucchini with summer squash briefly sautéed to stay slightly firm and golden. The seasoning blend including cumin, chipotle chili powder, salt, and Cuban seasoning is applied evenly over the vegetables before cooking, imparting a spicy, smoky, and aromatic character to the filling.
Once cooked, the vegetables are loaded onto warmed corn tortillas—doubling the tortillas is suggested for added sturdiness. The tacos are finished with a generous amount of crumbled panela cheese, which adds a mild, creamy, and slightly salty contrast that complements the seasoned vegetables. The dish is served warm, making it suitable for a casual meal where the fresh flavors and spice mix shine.
Preparation involves detailed layering of flavors and textures by cooking components separately and seasoning evenly. This technique preserves the distinct characteristics of each vegetable, resulting in a balanced taco filling that is both flavorful and satisfying without being overloaded.
Ingredients
- 1 onion peeled, quartered and sliced thin, large
- 1 1/2 pounds cremini mushroom sliced thin
- 2 zucchini sliced thin
- 2 summer squash sliced thin
- 4 cloves garlic minced
- 4 tablespoons butter
- 1 tablespoon cuban seasoning McCormick makes a good one
- 2 teaspoons cumin
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 1/2 cups panela cheese or queso fresco, California, crumbled
- 1 package corn tortillas
Instructions
- Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
- Place 1 tablespoon of butter in a large skillet and heat to high heat. Once the butter is melted, add the onions and garlic. Saute for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute and stir for 2-3 minutes until golden, but just barely cooked through and still firm.
- To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10tacos
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 567mg | 24% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 168mg | 17% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
