Grilled Zucchini Tacos

So, after seeing a beautiful picture of zucchini tacos on another blog I was inspired to use the idea of grilled zucchini as a taco filling for a speedy dinner.


While they aren't the most photogenic creations, I promise the final result is delicious.

• 1 large zucchini, sliced thin horizontally
• 1 can black beans
• 1 medium tomato, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 jalapeño, minced
• 1 clove garlic, minced
• 1 packet chicken/vegetable concentrate (or a bouillon cube)
• salt
• salsa verde
• cheese (optional- I like cotija for these)
• Corn tortillas (# depends on the size of your zucchini, around 8-12 typically)

1. First, lay your zucchini strips out on paper towel, and salt them- this will draw out the moisture and allow them to get grill marks, not just go soggy.  Pat dry, and set aside.  Heat the grill to medium-high.
2. In a saucepan combine the  un-drained black beans, tomato, cumin, paprika, chili powder, jalapeño, garlic, and vegetable concentrate.  Cook over medium-high heat for 10-12 minutes, until heated through and the bouillon has broken down- if cooking with bouillon.
3. Grill your zucchini slices, turning once grill marks have formed.
4. Assemble your tacos, and enjoy!

Italian Penne with Veggies

This is a super simple recipe, but always a crowd pleaser.  It is best topped with some kind of sauce- I love it with pesto, but a simple marinara from a jar is tasty as well.

• 1 lb penne (I use whole wheat)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 carrots, julienned
• 1 cup halved grape or cherry tomaotes
• 2 cloves garlic, minced
• 2 tsp Italian seasoning 
• Zest and juice of half a lemon
• Olive oil

1. In a large pot boil water and cook penne according to package instructions for al dente pasta. When finished drain, drizzle with olive oil and set aside.
2. While the pasta is cooking- in a deep skillet, heat olive oil over medium-high heat, and saute garlic.  Add carrots and cook about two minutes.  Then add the zucchini, squash, bell peppers, and tomatoes.  Add Italian seasoning, and a few Tbs of water and cover.  Allow vegetables to steam for about 3 minutes, then remove lid and cook until fork tender.  Zest the lemon, and add juice.
3. Add pasta into the skillet and stir, to reheat pasta, and incorporate vegetables and accumulated liquid with the pasta.
4. Serve topped with pesto, grated parmesan cheese, or marinara sauce.

Notes:

• Basically any shape of pasta that will hold sauce will do- rotini, shells, whatever you have on hand.
• When cooking pasta- DO NOT rinse it under water to cool.  Rinsing gets rid of the wonderful starches that allow pasta to bind with sauce- so simply let the water drain in a colander.  

Yields 6 servings