Breakfast Tacos With Charred Zucchini and Red Pepper Recipe

Ingredients

• 2 tablespoons olive oil
• 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)
• 1 small red bell pepper, finely diced
• Kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 4 eggs, beaten
• 1 cup homemade or store-bought salsa verde
• 4 soft flour or corn tortillas, warm
• 1 avocado, sliced
• Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

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