I found a great recipe to help use up the last of your zucchini and summer squash.

You have got to try these tasty, fresh veggie tacos with zucchini and summer squash.

I discovered this recipe in my Illinois Farm Bureau Partners magazine.

It's tasty, it's light and lower in calories because it's chalk full of vegetables.

Zucchini Squash Tacos

1 large onion peeled, quartered and sliced thin

2 zucchini sliced thin

2 summer squash sliced thin

1 15oz can of black beans rinsed and drained

4 garlic cloves minced

3 Tbsp of butter

1 Tbsp of fajita seasoning

2 tsp cumin

1/4 tap chipotle chili powder ( I used regular chili powder)

1 tsp salt

Mexican Cheese to top tacos

Package of tortillas

Directions:

1. Chop the veggies and leave in separate piles. mix the salt ans spices in a small bowl and sprinkle evenly over all the veggies. (I put all the veggies together in a bowl and stirred the spices in and let them marinate together.)

2. Place 1 Tbsp of butter in a skillet ans heat to high heat. Once butter is melted add onion and garlic. saute for 1-2 minutes until barely soft. Remove from heat and add 2 Tbsp of butter. Once the butter is melted add the zucchini, summer squash and black beans to the skillet. Saute and stir for 2 -3 minutes until golden, but just barely cooked through, still firm.

3. To serve, place a tortilla on the plate and load with the veggies. Top with cheese. Serve warm with fresh salsa.

If you don't have Fajita seasoning, you can make your own with this Fajita Seasoning recipe from All Recipes.

It's so simple and easy to make, plus it tastes goo too. I thought it tasted as good on the tortillas as it did over rice. So you can either make a side of rice to either put into your tacos of serve with the veggies as a topping.

Susan Tyler; Townsquaremedia