ZUCCHINI SEASON IS UPON US
Well, okay, it’s been upon us for a while now. It’s actually one of my favorite seasons. Every Summer, you can find me gorging on lightly sauteed zucchini and yellow squash like it’s going out of style. And it is! Summer squash season doesn’t last forever and I like to enjoy it while it’s here. Which is why this recipe was so incredibly appealing to me that I had to make it immediately.
Tacos? In zucchini?
Thank you Pinterest for your boundless inspiration. I found my base recipe at Persnickety Plates with her Zucchini Boat Turkey Tacos. They looked so delicious that I knew they would need to make a dinner appearance at least once.
Hoo boy. Her recipe is probably delicious, so I would recommend trying hers too. She also offers another way to cook the zucchini by boiling them first, but I wanted more firmness and crunch so my recipe reflects how I made them. Also, by using smoked or rotisserie chicken, you cut out all the middle steps for the stovetop and can immediately assemble the ingredients to stuff the zucchini. Easy peasy.
Note: If you use raw zucchini, they will sweat. In the picture below, you’ll see a puddle of salsa liquid. It doesn’t hurt the zucchini or the flavor or even the texture. Well, it didn’t for us. And trust me, no one cared.
My mom cans her own homemade salsa that I made very good use of, as well as a leftover chicken my step-dad smoked. I knew this would be a great combination even before I mixed it together. I accidentally made it a little salty by not watching what I was doing, but the filling is taste-as-you-go so just adjust it to what tastes good. It also makes a tasty base for any leftovers you want to use up! I added extra cherry tomato halves so they wouldn’t look so sad anymore.
Also, I am attempting to improve my food styling and photography skills. Because of this, I’m going to overload you of pictures because I’m just SO FREAKING PROUD of myself.