Grilled Zucchini and Corn Tacos

Grilled Zucchini and Corn Tacos by Natalie Paramore

Confession time: we don’t eat tacos that much. Well, besides breakfast tacos. I haven’t been able to full transition BMW to the Austin lifestyle quite yet. He still isn’t the biggest fan of Mexican food and especially not Tex-Mex. Which drives me mad because Mexican food and Tex-Mex are basically like just food to me. I grew up in Texas so we ate tacos, in many different forms, all the time. And I still love when I order at a restaurant and they just bring a thing of tortillas. Oh you ordered enchiladas? Here are some tortillas. Salad? I mean why not. Fresh corn tortillas are some my favorite things ever. Finding them can be tough though. When I do make tacos at home we typically opt for flour. Anyways, I was thrilled when BMW actually liked these veggies tacos! I mean they were vegetarian AND tacos, so I really feel accomplished y’all. Getting my picky Midwest raised BF to get on board with anything besides meat and potatoes can be a struggle. So I am pumped to share these with you! 

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Zucchini Pasta with Creamy Avocado Cilantro

Seems like every Monday morning I am recovering from the weekend. Literally. I do great all week, going to be early, eating well, working out and then Friday through Sunday I blow it. Stay up late, sleep in, eat and drink too much and never sweat it out. NPR recently did a report on Social Jet Lag, basically every weekend I get up so early Friday morning and stay up so late that it’s the equivalent of changing two time zones. Crazy that I do this to myself every week! Does anyone else feel this way ?

In an effort to eat clean and get my week together, I made zucchini noodles. They are gluten-free but still give me the same satisfaction as regular pasta noodles and the creamy avocado is quite filling. Summer is a great time for zucchini and avocado, so this dish is perfect! Seasonal, healthy and something everyone can enjoy! It seems more and more of my friends are going g-free for a multitude of reasons, so I am trying to incorporate more recipes that fit their diets. Plus, the zucchini noodles are vegan and dairy free too! I did serve the zucchini noodles with salmon at the end as you’ll see but the noodles and pasta themselves are vegan.


You’ll need:
1 large zucchini (makes about 2 servings)
1 medium avocado
3 cloves of garlic
Fresh jalapeño for heat if you like
Cilantro
Olive Oil
Kosher Salt

Start by washing the zucchini.


Then cut off the ends. Stand the zucchini on one end and use a vegetable peeler to slice the zucchini into long, thin strips.


All sliced up! Discard the middle part with all the seeds. That part will fall apart in the water anyways.


Put the zucchini strips into a pot of boiling water, just like regular wheat pasta noodles. However, the zucchini will cook much fast. Only requiring about 2 to 3 minutes of boiling time.


Post boiling the noodles should have about the same texture as a regular noodle after boiling.


Drain the zucchini noodles like normal.


For the creamy avocado cilantro sauce, wash and chop up cilantro. About 1/4 a bushel. Slice an entire medium sized avocado and dice up half a jalapeno for heat if you like. Do a rough chop of 3 cloves of garlic.


Put all of that into a food processor with 2 tablespoons of olive oil and 1/2 a tablespoon of kosher salt.


Blend until smooth. Add a tablespoon of water at time if necessary to blend.


Add the sauce to the zucchini noodles and mix together.


Now the zucchini noodles are ready to serve! I served my zucchini noodles with this salmon that I baked in parchment paper!


Enjoy!

Zucchini Chips with Dill Tzatziki

Have you ever failed at something?

Twice?

Well, I have. Actually, I’ve probably failed at things far more times than I have succeeded. But hey, that’s life, right? Learn your lesson, pick yourself back up and try, try, again. I mean, I feel like I’m failing right now writing the post about failing. I realize though that its fear. Fear that you all wont identify with what I’m sayin’, know what I’m sayin’?

In fact, I thought this whole blog might be one big failure. But I decided to do it for me. I needed it. I needed that creative outlet. For me. And guess what? Once I got over my fear, this has been such a rewarding experience and has grown into so much more. The first day I launched this baby I got 615 views.

I cried.

Yup, I sure did. At my desk. At work, haha. I couldn’t believe that my friends and family would be that supportive. It was such a blessing. So, here’s to you. Banish that fear and just go for it. You’ll probably stumble along the way but you just never know what might happen.

 

Ok back to food. And the failure that was Zucchini Chips. Somewhere along the way something went wrong and I will document that here. For you.


You’ll need:
For the Zucchini Chips:
2 whole zucchini
Olive oil
Garlic Salt

For the Dill Tzatziki:
1 cup greek yogurt
Lemon juice
2 cloves minced garlic
Kosher salt
Pepper
Fresh dill weed


Wash and thinly slice the zucchini… Warning this is documentation of the 1st round which was a total failure.


Place the zucchini slices on a baking sheet lined with foil.


Drizzle with olive oil. The 1st time around I think I used too much olive oil.


Shake on some garlic salt…


The first time, I popped these in the oven at 425 degrees and 20 minutes later I had…


Scorched zucchini. Burned ’em. Burned ’em bad. They were crispy though! haha


So, I tried, tried again. This time I sliced the zucchini a little thicker.


I didn’t use olive oil the 2nd time around but still used the garlic salt. I also baked them at 200 degrees for 30 minutes. They turned out better but not crispy enough… what gives? Anyone have any tricks up their sleeve? Anyone? Bueller?


For the Dill Tzatziki, wash a mince up a few sprigs of fresh dill and 2 cloves of garlic.


In a bowl combine the greek yogurt with the dill and garlic.


Add in the juice of a fresh lemon.


Add in a pinch or two of kosher salt to your liking. And some fresh ground pepper. Mix that all together.


Plate the zucchini chips with the dill tzatziki and dig in! In hindsight, this would have also been really good with garlic naan or pita chips.


The dill tzatziki was still a great light, summery dip. And if I ever figure out how to successfully make Zucchini Chips… you all will be the first to know!

Happy Friday!