When something is in season, I believe it is my obligation to eat it until I never want to eat it again.
Until next season.
But what should I make?
I would never make it through a whole loaf all by myself.
I’ve got more than enough cake from peach dessert contest practice.
Frying is messy.
And, um, I just never learned how to do it.
The problem is I need to use up more than just zucchini.
Corn, peppers, and tomatoes are all abundant right now.
You thinking what I’m thinking?
Chili rubbed zucchini gets grilled and mixed with a corn, black bean, and tomato salsa and stuffed into tortillas. This recipe makes quite a bit so you might find yourself with some leftovers that would be delicious with slices of avocado and mixed greens for lunch the next day.
4 large tortillas
1 zucchini squash
1 ear corn
1 can black beans, drained and rinsed
1 jalepeno pepper
1/2 red onion, diced
1 cup fresh cilantro
2 limes, juiced
1 teaspoon chili powder + extra for sprinkling
1 teaspoon cumin seed
3/4-1 teaspoon salt
Trim ends of zucchini and cut in half lengthwise.
Brush with olive oil and sprinkle with chili powder.
Grill zucchini and corn until tender.
While zucchini and corn are cooking, chop tomatoes, jalepeno pepper (remove seeds if desired), onion, and cilantro.
Dice grilled zucchini.
Remove corn kernels from cob.
*Tidbit: To remove kernels mess free, invert a small bowl inside a larger bowl.
Place the corn upright on the small bowl and run your knife down the cob.
The larger bowl will catch all the kernels.
Add zucchini, corn, black beans, tomatoes, jalepeno, onion, cilantro, lime juice, chili powder, cumin seed, and salt to a large bowl.
Stir to combine.
Scoop onto tortillas.
Or into pepper bowls.