Zucchini Tacos filled with Brown Mushrooms – an end of summer / beginning of fall first course.
I saw this recipe on White in Rice Couple.
As it used zucchini I had to try it. My zucchini / summer squash were quite prolific this summer.
Since I needed to use the oven I waited until fall to try it – and also because I wanted to use mushrooms as the filling.
Perhaps my ‘tacos’ weren’t quite as dry or as stiff…..
Or perhaps we, living in Europe, are just used to eating everything with a knife and fork (Yes, I have eaten an unpeeled orange with a knife and fork.)
Besides, I had some lovely Roma tomatoes that so wanted to be a sauce for the tacos, and sauces do not make good finger food.
Zucchini Tacos with Mushrooms
Total time: 40 minutes
- 1 1/2 cup finely shredded zucchini (but not grated)
- 1 egg, beaten
- 1 tbs Dijon-style mustard
- 1/2 tsp smoky paprika
- 1.2 tsp dried oregano
- 4oz brown mushrooms, trimmed and sliced
- 4 shallots, chopped
- 1 tbs Worcestershire sauce
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 cup shredded cheese
- 1 tbs olive oil
- 4 Roma tomatoes, peeled and chopped
- 1 tbs good olive oil
- 1 tsp Balsamic vinegar
- optional hot sauce
- In medium bowl lightly beat egg, mustard, paprika and oregano
- Add zucchini and mix well.
- Cover a baking tray with wax or parchment paper.
- Make 4 very large, very thin circles with the zucchini mixture, 7 – 8″. Use 2 trays if needed.
- Bake, 400F (200C) for 12 – 14 minutes, until dry and starting to brown.
- Remove and allow to cool.
- Heat 1 tbs oil in a medium saucepan over medium heat.
- Add tomatoes and cook until thick.
- Stir in vinegar.
- Heat 1 tbs oil in a skillet over medium heat.
- Add shallots and fry until tender.
- Add mushrooms, Worcestershire sauce, and stir-fry until mushrooms are tender.
- Add paprika, oregano and stir-fry a minute longer.
- Remove from heat, allow to cool a few minutes, then stir in cheese.
- To serve:
- Carefully remove Zucchini Tacos from paper and lay on 2 plates.
- Divide mushroom mixture evenly between the 4 tacos, placing on half, then folding taco over filling.
- Top with tomatoes and serve, hot sauce optional.
Note: To peel tomatoes blanch in boiling water for 30 seconds.
On our day trip to the Ourika Valley we had lunch in the river.
The river was lined with little restaurants, tables, chairs, couches, houses…. all on the opposite side of the river than the road we were driving on.
There were bridges to cross over the river to the tables.
Some bridges were safer than others….
Some were missing things like boards and ropes….
When we got to the restaurant where we were having lunch we found that parking was a bit of a challenge.
We got out before he drivers backed into the spaces. We were in the black and white cars on the left.
The bridge we crossed to get to our table was one of the better ones
And the view up the river was lovely.
In the other direction we had a view of the Atlas Mountains.
It was a lovely spot for lunch. Sitting in the river was optional…. Some tables were on the bank.
Next – shopping for rugs and argan oil.
5 thoughts on “Zucchini Tacos with Mushrooms; lunch in the river”
I will choose to sit in the river when I go. What an unusual option.
Your feet were right in the river while you ate?
Kate, on a hot day it’s perfect.
Elizabeth, we had a choice of in the river or on the bank. I felt bad for the servers who had to wade lol
Maybe they welcome it to cool off? (I would be nervous that they’d slip on a rock and a.) hurt themselves b.) lose my lunch.)
Elizabeth, I would be more nervous watching them come across on some of those rickety bridges. The people are as sure-footed as the goats
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