Tonight, I used my zucchini and summer squash in tacos, with some lentils that the kids and I picked up after sampling them at Costco a while ago. You could cook up your own lentils, too.
|Last week's CSA share|
Grilled Summer Squash & Lentil Tacos
2 small yellow squash
1 small zucchini
2 Tbsp taco seasoning
1 Tbsp olive oil
1 c cooked lentils
shredded Mexican blend cheese
Preheat a grill to medium heat. Slice squash thinly, lengthwise. Brush the squash with olive oil and sprinkle with taco seasoning. Grill for about 3 minutes, and then flip, so that the squash is cooked through.
Put the filling in taco shells with some lettuce, cheese, and taco sauce. Enjoy!