Zucchini Tacos

It's summertime, and for many of us that tend vegetable gardens, it is also zucchini time. A member of the squash family, zucchini has a habit of growing like a weed and many who choose to grow it find themselves with more than they can eat. I remember a Flash-created cartoon from the 90s Internet boom in which a masked man sneaks around his neighborhood during the night, leaving zucchini on unsuspecting neighbors' porches.

Yes, it's pretty much like that.

But truly, zucchini is an extremely versatile vegetable and can be used in many ways both cooked and raw. It is great for cold and hot pasta dishes, as a salad ingredient, appetizers and snacks (see the summer 2012 entry for a great summertime aperitif using zucchini, tomato slices, fresh mozzarella and basil), pizza topper, on a sandwich, in a stir-fry ... the list is never-ending. Seriously.

For this entry: a simple taco recipe. It's easy and quick to prepare. In addition to the zucchini, include whatever you like on a taco. Here's what I used:

- Zucchini, julienned into thin pieces.
- Avocado, cubed
- Pear tomatoes, sliced
- Jalepeno, julienned into thin pieces
- Shredded Monterey Jack
- Sour Cream
- Soft fajita-sized tortillas

Prepare the ingredients. I find that using a block of Monterey Jack and shredding it yourself is much more flavorful than the pre-shredded variety. When ready to build the tacos, heat the tortillas in the microwave for 15-20 seconds to make the more pliable. Then, place the sour cream on each tortilla first, followed by the rest of the ingredients. Finish them off by topping with the shredded cheese.

Enjoy with a cold beverage -- Happy Summer!