Zucchini Tacos

Let’s make it.

1. 1

   Marinate the zucchini.

   Combine the lengthwise-halved zucchini with 3 tablespoons of the olive oil, the juice from half a lemon, minced garlic, chili flakes and a pinch of salt and pepper. Cover and refrigerate for about 2 hours. Keep the remaining oil and both lemons for finishing.

2. 2

   Sear the zucchini.

   Heat the oven to 250°F. Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat. Lift the zucchini from the marinade, letting excess liquid drip off, and arrange cut-side down in one layer. Work in batches if needed. Sear for about 3 minutes, until browned, then turn and cook for another 1–2 minutes, until just tender. Adjust the heat if the garlic begins to darken.

3. 3

   Warm the tortillas and dress the herbs.

   Arrange the tortillas on a baking sheet, cover loosely with foil and warm in the 250°F oven for about 5 minutes, until soft. Tear larger herb leaves and chop the chives. Toss the herbs with the remaining olive oil and a small pinch of salt and pepper.

4. 4

   Assemble and finish.

   Top each 4-inch tortilla with two zucchini halves and ½ tablespoon of crumbled feta. For five 6-inch tacos, use four halves and 1 tablespoon of feta on each. Divide the herb salad among them, then finely grate the zest of both lemons over the tacos, avoiding the white pith. Serve immediately.