Seared Summer Squash and Egg Tacos

Name: Seared Summer Squash and Egg Tacos
Total time: 20 min
Yield: 10 tacos, serving 5 as a main dish
Ingredients: 2 tablespoons extra virgin olive oil; 1 small onion, cut in half lengthwise and sliced across the grain; 1 1/2 pounds zucchini or other summer squash, diced; 2 garlic cloves, minced; 1 to 2 serrano chilies, minced; Salt to taste; Freshly ground pepper; 8 eggs, beaten; 2 to 4 tablespoons chopped cilantro; 10 warm corn tortillas

By Martha Rose Shulman

Total Time: About 20 minutes
Rating: 4(173)
Comments: Read comments

These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.

Featured in: Recipes for Health: An Array of Summer Squash

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Ingredients

Yield:10 tacos, serving 5 as a main dish

2tablespoons extra virgin olive oil
1small onion, cut in half lengthwise and sliced across the grain
1½pounds zucchini or other summer squash, diced
2garlic cloves, minced
1 to 2serrano chilies, minced
Salt to taste
Freshly ground pepper
8eggs, beaten
2 to 4tablespoons chopped cilantro
10warm corn tortillas

Ingredient Substitution Guide

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Preparation

Step 1
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
Step 2
Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

Tip

Advance preparation: You can make the filling through Step 1 several hours ahead. Reheat until sizzling, then proceed with Step 2.

Ratings

4 out of 5

173 user ratings

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Comments

Deborah VC7 years ago

I used yellow crookneck squash since it's what I had on hand and no cilantro. The garlic and chilies added just the right amount of spice. I think it'd be good served with Martha's cooked tomatillo salsa, too. Quick, easy, light mid-week meal.

Barbara Wheeler7 years ago

Try this: omit the chilis, garlic and cilantro; add some grated jack or other cheese as the eggs begin to set. Make Shulman's Quick Tomatillo Salsa (which has chilis, garlic and cilantro)--easy and fun. Spoon sauce over the egg/squash stuffed tacos. (I actually layer them--taco, egg mixture, taco, and I toast the tacos in the iron frying pan in which I browned the onion and squash before transferring it to a non-stick pan to scramble into the eggs.) Makes a delectable lunch or dinner.

Eric6 years ago

Added a few shakes of cumin while the zucchini was cooking. The times seem a little short for me - more like five minutes for the onions and ten for the squash. After five, it really doesn't soften much. Served with some grated Oaxacan cheese, a bit of sour cream, and hot sauce. Some avocado would probably be a nice addition too.

nah11 months ago

Squash doesn’t “sear” in 5 minutes. It just gets soft. You better use a big cast iron or you’ll have squash in your stove. As mediocre as you’d expect summer squash to be.

Laura4 years ago

Tasty, tho simple. I didn't have cilantro or chilies, so used serrano hotsauce and that helped. i also doubled the garlic!

Simone5 years ago

Improved with salsa, otherwise a bit bland. Didn’t love the skin on the squash. Maybe needed to cook a bit longer to soften.

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