Summer Bounty Tacos


Wondering what to make for lunch today, I searched my vegetable bin in the refrigerator and came up with a zucchini, an ear of corn, cremini mushrooms, grape tomatoes, and an onion.


I decided to pull that all together to sauté and make tacos on corn tortillas. This is a great lunch or dinner if you want a vegetarian meal and if you leave the goat cheese off, a vegan meal.

I started with a tablespoon of olive oil that I heated in a medium size skillet over medium-high heat. To that, I added the zucchini, onion, mushrooms and corn. I added a healthy pinch of kosher salt and a few grinds of the pepper mill. I waited to add the tomatoes until the very end. I didn’t want them wilted, but did want them warm. This only took about 7 minutes to sauté, which made for a quick lunch (or dinner, if that’s what you’ll be making these yummy tacos for).

While the vegetables were cooking, I used that time to heat my tortillas over the open flame on an empty burner.


As I was putting my tacos together, I started with a handful of arugula on the bottom of each shell. To that, I spooned in enough mixture to fill the shell, topped it with a dollop of salsa and some goat cheese. Oh boy, these were delish!

Ingredients (for Two Servings)

1/2 large zucchini, cut into thin slices
a few slices of onion
8 ounce container cremini mushrooms, quartered
ear of corn, shucked, corn removed from cob
20 grape tomatoes, cut in half
1 tablespoon olive oil
4 corn tortillas
goat cheese


  1. Slice zucchini, part of an onion, grape tomatoes and cut the mushrooms. Shuck the corn and remove the kernels from the cob.
  2. Heat oil over medium-high heat. Add zucchini, corn, onion and mushrooms. Sprinkle kosher salt and pepper over vegetables. Sauté for 5-7 minutes.
  3. Add tomatoes and let heat through.
  4. Warm tortillas on stove-top burner (if you have a gas stove).
  5. Add arugula to bottom of each tortilla. Spoon vegetable mixture over arugula and top with salsa and goat cheese.


Until next time, Kris


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