Sunday, August 11, 2013

Historymaker Joe Beeler's Zucchini Tacos

Joe Beeler, son Jody and grandson John
Joe Beeler was honored as a Historymaker by the Historical League in 1995. His son, Jody, writes: Eating from your garden has always been a great tradition in our family.  Here’s a great way to eat zucchini from your garden.

Tastes & Treasures cookbook also has wonderful recipes for vegetables. Summer Squash Saute, page 57, from Hassayampa Inn in Prescott is delicious.


zucchini fresh
sweet onion
olive oil
taco shells
shredded pepper jack cheese
3 cloves chopped garlic
taco seasoning

Shred a 12-14 inch long zuchini in the food processor.
Add a half of a sweet onion, and shred also.
Add the shredded onion and zucchini to a hot skilllet with a little olive oil and about 3 cloves of chopped garlic.
Brown it and let the liquid cook down - about 15 minutes over medium heat.
Add a packet of your favorite taco seasoning, simmer.
Add to preheated taco shells.
Garnish with chopped tomatoes, salsa and shredded pepper jack cheese . . .
Easy to make and great to eat.
Serve with your favorite black or refried beans.