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Recipe – Healthy Skinny Grilled Zucchini Tacos

Healthy Skinny Grilled Zucchini Tacos - image provided by SpoonForkBacon

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Check out this healthy skinny version of the beloved tacos.

Grilled Zucchini Tacos
Serves 4 to 5

2 zucchinis, tops and bottoms removed and sliced into strips
2 yellow squash, tops and bottoms removed and sliced into strips
3 tablespoons extra virgin olive oil
salt and pepper to taste
roasted tomatillo salsa:
8 tomatillos, cut in half
2 garlic cloves, gently smashed
2 tablespoons extra virgin olive oil
1 jalapeno, seeded and roughly chopped
½ avocado
½ bunch cilantro, roughly chopped
1 limes, juiced
sweet corn succotash:
2 tablespoons unsalted butter
¼ cup red onion, diced
¼ cup red bell pepper, diced
½ jalapeno, seeded and diced
1 garlic clove, minced
1 corn on the cob, kernels and milk removed from cob
18 4-5 inch corn tortillas
½ cup queso fresco, crumbled
2 limes, cut into wedges

1. Preheat grill or grill pan to medium-high heat.
2. Preheat oven to 350°F.
3. Brush the zucchini and squash with olive oil, season with salt and pepper and place on a hot grill/grill pan.
4. Grill on each side for 4 to 5 minutes or until slightly softened. Remove from grill and set aside.
5. Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper.
6. Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized.
7. Remove from the oven and place tomatillos and garlic into a food processor with the remaining salsa ingredients.
8. Puree the mixture until smooth, Season with salt and pepper. Set aside.
9. Melt the butter in a skillet over medium-high heat.
10. Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes.
11. Add the corn and continue to sauté for 5to 7 minutes. Season with salt and pepper.
12. Remove from heat and set aside.
13. Warm the tortillas over a griddle for about 3 minutes on each side.