In our unending quest to demolish the mountain of zucchini we’ve harvesting from our gardens, we’re dressing up Meatless Monday with Charred Zucchini Tacos. Corn, black beans and zucchini are charred in a skillet and tossed with onion, garlic and spicy jalapeno. Brighten things with a kick of lime juice, then spoon it into corn tortillas and top with avocado-lime salsa and crumbled feta cheese for a vegetarian taco night. Get the recipe here.
-photo by Carmen Troesser
This article appears in August 2015.