I’m always looking for new ways to use zucchini in my recipes. Especially this summer when my plants are producing 2-3 zucchinis a day. I don’t know about you, but I’m bored with zucchini boat recipes and stuffed zucchini recipes. I’d prefer fresh and new ways to use up my harvests. So with that in mind, I thought why not sauté up some elk fajitas and use thinly sliced, not diced, zucchini along with my garden yellow onions. The dry rub seasoning is what really knocks this simple recipe out of the park. I also posted a short video of the sizzling elk fajitas for you to watch and see how easy this recipe is to cook up. ~Enjoy!
As always, you can make this with venison or antelope. It will taste just as great as the elk.
- 1lb elk sliced thin (I used a bottom round cut)
- 2-3 zucchinis sliced thin
- 1 large onion sliced thin
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1/4 teaspoon oregano
Garnish with avocado slices, jalapenos and cheese.
Mix all dry seasoning ingredients together in a small bowl. Divide seasoning rub in half saving half for later. Rub sliced elk meat with seasoning and let rest for 30 minutes. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add onions and cook until caramelized and translucent. Add zucchini and continue to cook until softened. Move vegetables to half of the skillet and turn up heat to medium-high. Add elk meat and continue to cook. Add the remaining seasoning rub to vegetables and elk meat. Stir together and remove from heat when cooked. Serve in a warm flour tortilla and garnish with fresh avocado slices, jalapenos and cheese.