Recipe by Stacey R.



  •  2-3 summer squash (zucchini, kousa, etc) sliced into 1/8 to ¼ inch slices.  Larger diameter cut in half or quarter so all the pieces are roughly the same size.  If you have the chance to use patty pan squash they are amazing in this recipe cut into chunks and grilled!
  • 2-3 Farmer Dave size onions, small to medium dice
  • 1 garlic clove grated or minced (more if you like)
  • 2 -3 tsp chili powder
  • 1-2 tsp cumin
  • 1-2 tsp red pepper flake or a minced jalapeno minus the seeds
  • 3-4 tablespoonfuls of olive oil divided
  • 8 small soft taco shells corn or flour – flour is nice with the squash
  • 1 cup of sour cream mixed with ½ mashed avocado and a handful of chopped cilantro or parsley – let this hang out so the flavors mix
  • 1-2 Farmer Dave sized tomatoes deseeded and diced


  1. Sauté onions in 2 TBSP of the olive oil over medium heat. When the onions are medium golden add the minced or grated garlic and stir.  Give the garlic 1 minute to cook. Add the desired amount of spices, I gave a range because I usually add more. Stir and let the spices toast for 1 minute. Remove onion mixture from pan to a bowl that will be large enough to toss the mixture with the squash when done.
  2. Add the remaining olive oil to the pain and increase the heat to medium high.  When the oil is hot add the squash.  Do not crowd the pan, it should fit in a single layer.  If it doesn’t cook the squash in 2 batches so it doesn’t steam.  The heat should be high enough so that the squash sears and gets caramelized on one side.  Give the contents of the pan a quick stir when the squash caramelizes on one side then remove and toss with the onion mixture.  Taste and adjust seasonings.
  3. Fill the taco shells with the squash and onion mixture, top with diced tomatoes and drizzle with sour cream mixture.