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Ingredients
2 medium zucchini, about 1 pound
3 ½ tablespoons vegetable oil
2 ½ tablespoons finely chopped white onion
1 poblano chili, or ½ green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
½ pound shiitake mushrooms, rinsed and shaken dry
½ cup cilantro, roughly chopped
4 ounces queso fresco or domestic muenster cheese, cut into thin slices
½ cup creme fraiche or sour cream
6 corn tortillas
Nutritional analysis per serving (4 servings)
27 grams carbs; 44 milligrams cholesterol; 394 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 5 grams fiber; 726 milligrams sodium; 12 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse, trim and cut the zucchini into ¼-inch cubes.
- Step 2
In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
- Step 3
Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
- Step 4
Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
- Step 5
Remove the cooked mushrooms from the heat and add to the squash mixture.
- Step 6
Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
- Step 7
Serve wrapped in warm corn tortillas.
Private Notes
Comments
This is awesome. Add slow cooked beans, and rice, on the side and you’ll have a hearty vegetarian meal you can serve to visitors (when we have visitors again).
I bloomed cumin seeds and oregano in oil before adding veg; added minced garlic with zucchini, and sliced one small onion instead of finely chopped; doubled poblanos. Excellent! with or without added protein.
Just made this. It’s very good, and here are my suggestions. First, regarding ingredients, I used a combination of shiitake and cremini mushrooms b/c that’s what I had. I used goat goat cheese in place of the queso and lactose-free sour cream instead of crèche fraîche. Second, the instructions don’t say how to prepare the mushrooms, so I quartered them. Third, add salt to squash. I found it odd to add the cilantro with the cheese. I recommend waiting until just before serving.
This is awesome. Add slow cooked beans, and rice, on the side and you’ll have a hearty vegetarian meal you can serve to visitors (when we have visitors again).