Image credit to: Boston Organics
1. Preheat oven to 350°F. Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper. Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized. Brush the zucchini and squash with olive oil, season with salt and pepper and place on a hot grill/grill pan. Grill on each side for 4 to 5 minutes or until slightly softened. Remove and set aside.
2. Remove the tomatillos from the oven and put them with the garlic and the remaining salsa ingredients into a food processor. Puree the mixture until smooth. Season with salt and pepper. Set aside. Melt the butter in a skillet over medium-high heat. Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes. Add the corn and continue to sauté for 5 to 7 minutes. Season with salt and pepper. Remove from heat and set aside.
3. Warm the tortillas on the skillet for about 3 minutes on each side. Assemble tacos with a few zucchini slices and a heaping spoonful of succotash in each tortillas. Top with tomatillo salsa, crumbled cheese, and a squeeze of lime juice.