ZUCCHINI TACOS
Makes 4 servings •1 pounds zucchini, grated (about 3 small or 4 cups grated)
• 5 teaspoons olive oil, divided use
• ½ teaspoon salt
• 1 teaspoon chili powder • 1 teaspoon cumin
• ½ teaspoon onion powder • 1 teaspoon paprika
• 4 cloves garlic, minced or pressed
• 1 can (10 ounces) diced tomatoes and green chilies (such as Ro-Tel brand) • 1 green bell pepper, sliced
• 1 red bell pepper, sliced • 2 medium yellow cooking onions, sliced
• 12 hard corn taco shells • Fat free sour cream, for garnish (optional)
• Salsa, for garnish (optional)
In a large skillet set over medium, heat 2 teaspoons of olive oil. Add zucchini, season with ¼ teaspoon salt, and saute until soft, about 5 minutes. Zucchini will release quite a bit of water. Add garlic, chili powder, cumin, onion powder and paprika, and continue to saute until much of the water has cooked off.
Add tomatoes with chilies and mix to combine. Reduce heat to low and simmer until mixture is heated well throughout. Season with additional ¼ teaspoon salt.
Saute peppers and onions, in separate skillets, using 1 teaspoons of the olive oil for each.
Heat taco shells according to package directions.
Assemble tacos, spooning zucchini filling into the bottom of each shell, and topping each with some of the peppers and onions.
PER SERVING (3 tacos without garnishes): 281 calories, 6 g protein, 35 g carbohydrates, 5 g fiber, 9 g sugars, 14 g fat (4 saturated), 0 mg cholesterol, 760 mg sodium