1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Pinch of ground cumin
Pinch of ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (optional)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)
Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while warm the tortillas in the microwave.
Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.