Zucchini Tacos with Mushrooms; lunch in the river Recipe

Ingredients

• 1 1/2 cup finely shredded zucchini (but not grated)
• 1 egg, beaten
• 1 tbs Dijon-style mustard
• 1/2 tsp smoky paprika
• 1.2 tsp dried oregano
• Filling:
• 4oz brown mushrooms, trimmed and sliced
• 4 shallots, chopped
• 1 tbs Worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 cup shredded cheese
• 1 tbs olive oil
• Sauce:
• 4 Roma tomatoes, peeled and chopped
• 1 tbs good olive oil
• 1 tsp Balsamic vinegar
• optional hot sauce
View Full Recipe at Thyme for Cooking, the Blog