Summer Squash And Shiitake Tacos Recipes

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

Steps:

• Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
• Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
• Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

MEGAN'S SPAGHETTI SQUASH TACOS

Steps:

• Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
• Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
• Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
• Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

SEARED SUMMER SQUASH AND EGG TACOS

Steps:

• Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
• Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

MUSHROOM-SQUASH TACOS

Steps:

• In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the white and light green scallion parts, the butternut squash, shiitakes and garlic, and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook 30 seconds. Add 2 cups water and simmer until the vegetables are tender and a thick sauce forms, about 8 minutes.
• Layer 2 tortillas together to make 12 separate stacks, then divide the mushroom mixture among the tortillas. Top with the dark green scallion parts and the jalapeños. Serve the tacos with the lime wedges.

SUMMER SQUASH AND SHIITAKE TACOS

Steps:

• Quarter zucchini and cousa squash lengthwise, and slice into ½ inch chunks. Cut scallop squash into thick pie-like slices, then halve if needed, so they're roughly the same size as the other summer squash. Separate shiitake stems from heads, and finely chop the stems. Halve or quarter the heads, depending on size. Mix together oregano, cumin, and chili powder in a small bowl. Heat skillet at a medium heat and, after a minute, add oil to generously coat. When oil seems watery, add the finely chopped stems along with the summer squash (it may spatter) and stir for 1 minute. Add chopped mushroom heads for 3 minutes and stir occasionally. Add half the garlic scapes, and cook 2 more minutes Add a heavy splash of balsamic and a light splash soy sauce. Cook until absorbed, roughly 3 minutes, then add half of the dry mixture, and turn the flame down to low. The goal is to coat the wet vegetables and mushrooms in the dry mixture without it sticking to the pan. A small amount of vinegar or wine can help with any stickiness. Cook for 3-5 minutes, scraping the bottom of the pan frequently with a wooden spoon. At this point, you should have spice coated vegetables-turn off the flame. In a large bowl mix the other half of chopped garlic scapes with the rest of the olive oil. Coat kale leaves in this mixture and place enough that will fit on a hot skillet or grill. Turn when necessary, until the whole leaves are crispy. Remove to cool, and cook the rest of the leaves the same way if needed. Slice into thick ribbons when cooled. Heat tortillas and fill with summer squash and shiitakes, and top with kale and avocado or sour cream, and scallions.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Steps:

• Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
• Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

SHIITAKE MUSHROOMS, SUMMER SQUASH, AND QUINOA PILAF

Steps:

• 1. Bring the water to boil in a teakettle or small pot. 2. Heat the oil in a medium-sized skillet over medium heat. Add the mushrooms, and sauté for 3 to 4 minutes, or until browned. 3. Add the garlic, onions, squash, and carrots to the skillet. Sauté, stirring occasionally for 4 minutes, or until the onions begin to soften and the ingredients become fragrant. Stir in the quinoa, thyme, curry powder, salt, rosemary, and cayenne. 4. Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10 to 15 minutes, or until the water is absorbed. Adjust the seasonings, if desired. 5. Serve immediately. FYI . . . The delicious woodsy-flavored shiitake mushroom has been considered potent medicine by Asian herbologists for thousands of years. In addition to its anti-viral properties, the shiitake is known for strengthening the immune system, reducing the risk of some cancers, and lowering cholesterol and high blood pressure.