Thursday, April 3, 2008

Zucchini Tacos

Here is another veggie-laden meal that was quite satisfying and light at the same time. The taco filling is similar to Zucchini with Spinach Pesto from and then I just added a dollop of fat-free sour cream, a squeeze of lime all atop some grilled corn tortillas. I made the zucchini on day one for a salad, and then on day two I used the leftovers for these tacos. Yummy and healthy!

Here is what I did with the zucchini, only because I had plenty of herbs in the fridge. You could use any combination of greens/herbs that you have for the "pesto" sauce.

2 zucchini, sliced thin
1 bell pepper, sliced thin
1 cup fresh spinach
2 T. chopped cilantro
2 T. chopped basil
1 T. chopped mint
1 clove garlic
1 T. olive oil
1 T. lemon juice
1 T. vinegar of choice

To make the pesto, put everything except zucchini and bell pepper in a blender, or use a stick blender. Pour over zucchini and bells and let marinate for at least 30 minutes, stirring a couple times.

For the tacos, I warmed the tortillas on the gas burner and stuffed with the zucchini, added a couple teaspoons of FF sour cream and a squeeze of lime.

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