Zucchini Tacos

• 3 medium zucchini, cut into 1/2 inch pieces
• 3 medium yellow crookneck squash, cut into 1/2 inch pieces
• 2 Tbsp. olive oil
• 4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt)
• Salt to taste
• 8-10 flour tortillas
• 1-1/2 cups shredded cheddar cheese
• Finely chopped onion and cilantro to top (about 1 cup)
• Salsa and sour cream to top

1. Heat oil in a frying pan.
2. Add zucchini and squash, cook for 5-10 minutes.
3. Add seasoning and salt, stir & cook for 5-10 minutes, until soft.
4. While zucchini is cooking, prepare tortillas.tay flat on a hot, dry skillet until slightly browned. Fold in half and set aside.
5. Put zucchini into each prepared taco shell and top with cheese.

zucchini, crookneck squash, olive oil, chili pepper, salt, flour tortillas, cheddar cheese, onion, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52098 (may not work)