Zucchinni and Squash Tacos

by Karen Ekstrom

A one-pot meal that’s easy, healthy, and (of course) delicious. 

By Mary Claire Ekstrom


3 squashes

3 zucchinis

½ of a large onion, sliced

2 cups chicken stock


Optional: 1 cup grated mild cheddar cheese


Pour Chicken stock into a large skillet until there is a layer blanketing the bottom of the skillet, about 1-2 cups. Cook on medium-high until simmering.

Meanwhile, chop the ends off zucchinis and squashes. Then, cut them length-wise into 1/2″ strips.


Toss slices of zucchini, squash, and onion into the skillet.


Cook zucchini and squash al dente, adding chicken stock again if the layer gets too low.

Heat tortilla(s) in the microwave for 20 seconds. Place cooked zucchini, squash, and onions into the tortilla and garnish to your taste. I suggest cheese, hot sauce and/or sour cream.



You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.