Summer Squash Tacos

Taco- Tuesday is a favorite night for home cooking! Coming up with creative ideas for healthy and delicious taco fillings is a highlight of the week. This week, I was inspired by a recipe from The Blackberry Farm Cookbook for a Summer Squash Casserole using the base as a taco filling alongside fresh onion, tomato, beans, cilantro and salsa.  July is a great time for summer squash! 

INGREDIENTS

SUMMER SQUASH 

• 4 tbsp unsalted butter
• 1 small sweet onion finely chopped
• 4 medium summer squash cut into 1/4 inch pieces
• 3 oz monterey jack cheese (I used Rumiano Organic Monterey Jack Cheese Slices)
• 3 tbsp grated parmesan cheese
• 2 eggs 
• salt and pepper
• *optional; 1 cup of breadcrumbs

BUILD YOUR OWN TACOS

• 12 cut cherry tomatoes
• 1 jar of black beans
• 1/4 fresh red onion diced
• 2 tsp chopped cilantro
• salsa on the side
• lime cut into quarters
• taco shells

METHOD

SUMMER SQUASH

1. Preheat the oven to 375F. Butter a baking dish and set aside.
2. In a large skillet melt the butter on a medium- high heat and spoon off 2 tbsp into baking dish. 
3. Add the onion and squash and cook on low heat for 10 minutes, stirring often. 
4. Transfer the squash and onion into the baking dish and let cool for a few minutes.
5. Once slightly cooled, add eggs, (optional; 1/2 of the breadcrumbs), and Monterey jack cheese broken into small pieces, salt and pepper and and stir well.  
6. Sprinkle Parmesan (& optional; rest of the breadcrumbs) over the top.
7. Place in oven for 30 minutes or until the top is slightly browned and if you stick a knife through it will come out clean. If the dish is still very moist you can keep it in for another 10 minutes or longer depending on your oven.  

Serve next to a separate platter with beans, onions, tomato, cilantro, salsa, lime wedges and taco shells.