zucchini hash

This dish started out as quesadilla filling from one of my first vegetarian cookbooks, Vegetarian Cooking at the Academy.  I like it as a stand alone dish but it is also good in a whole wheat tortilla, with a generous spread of vegan sour cream (future post to follow, but basically, silken tofu, onion powder, garlic powder,  lemon juice, dijon mustard and a little mayo or soaked cashew nuts).

Ingredients:

Two cloves garlic, pressed
One medium onion, diced
Two medium zucchinis, grated
Chili powder
Taco seasoning mix – optional

Directions:

Prep a frying pan with non-stick spray. Cook garlic over medium-high heat, until it starts to brown, add onion and cook until it also starts to brown (5-10 minutes) Add zucchini and sprinkle in chili powder and taco seasoning mix (to taste, I used about a heaping teaspoon of very flavorful Penzy’s Medium Chili Powder, and a teaspoon of taco seasoning mix) and cook about 10 more minutes. The more the zucchini is browned, the better.

Add-in options: ¾ cup frozen butternut squash, sliced roasted red pepper, frozen/fresh corn, cubed tofu, meatless crumbles (like Boca Crumbles), black beans.