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 TACOS

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

 Directions:
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.