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Seared Summer Squash and Egg Tacos

cooking.nytimes.com
  • 20 minutes
  • Serves 10

INGREDIENTS

2 tbsp

extra virgin olive oil

1 small

onion

1 1/2 lb

zucchini

2

garlic cloves

1

to 2 serrano chilies

1 serving

salt

1 serving

pepper

8

eggs

2 tbsp

cilantro

10

warm corn tortillas