I have a pretty “informative” Landri 9 month blog posting in the works for next week so get ready!  In the meantime, I wanted to share a great zucchini recipe as this delicious veggie is a very popular home garden crop (and/or is easy to find at your local grocer/farmers’ market).  While it sounds like an odd array of flavors, it really is surprisingly quite tasty when put together.  This recipe comes via Annie from one of Isa Chandra Moskowitz’s cookbooks and can be made vegan, vegetarian, or even for carnivores (just mix in some browned ground beef at the end).  I also saw it listed online here: http://www.food.com/recipe/black-bean-zucchini-olive-tacos-447755, but I’m also posting it below.  And lastly, at the bottom you’ll find a picture of me and Landri in front of Scott’s Happy Patch with today’s harvest.  So yummy!

Zucchini, Black Bean & Olive Tacos, also known by me as “Zuke Tacos”

• 1 teaspoon olive oil  
• 2 zucchini, diced small (about 1lb)  
• 2 jalapenos, seeded and sliced thinly  (I have also used a small can of diced green chilies if I don’t have jalapenos and that works too)
• 1/4 teaspoon salt  
• 2 garlic cloves, minced  
• 1/3 cup pitted kalamata olives, chopped  
• 1/2 teaspoon ground cumin  
• 1/2 teaspoon ground coriander  
• 1 (6 ounce) can salsa verde (canned tomatillos)  
• 1 (16 ounce) can black beans, drained & rinsed  
• 8 (6 inch) corn tortillas  
• 1/2 cup  finely chopped scallion

1. Preheat a heavy bottomed skillet over medium-high heat. Pour in the oil and add the zucchini and jalapeno and sprinkle with the salt. Sauté for about 7 minutes, or until the zucchini is lightly browned.
2. Add the garlic, olives, cumin, and coriander, and sauté for 2 minutes more.
3. Add the salsa verde and black beans and cook for an additional 5 minutes. The salsa should reduce a bit so its not soupy.
4. Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute.  Assembly the tacos by adding the filling, and topping with scallions (and cheese and/or beef if you like). Enjoy!

Necklace courtesy of Scott & Landri for Mother’s Day 🙂