Learn how to make these Vegetarian Zucchini Tacos — they’re light, fresh, and flavorful! This easy weeknight dinner is the perfect way to use up your favorite summer produce, including zucchini, corn, and tomatoes. Plus, you can customize the recipe based on your preference and dietary needs!
If you’ve made any of my recipes before, you KNOW I love a good mix-and-match recipe. For example, in pretty much any salad recipe, you’ll see me say “try this lettuce if you don’t like this one”. Or, “sub in asparagus here if you don’t like broccoli”, etc, etc. So it should come as a surprise to ~*nobody*~ that these Vegetarian Zucchini Tacos are yet another mix-and-match recipe!
Here’s where you can customize:
- Instead of the tomato corn salsa, you can use store-bought salsa if you’d like
- Sub pinto beans instead of black beans
- Omit the feta to make these vegan
- Use gluten-free tortillas if you need to!
But what you MUST keep is the charred zucchini. First, because it’s fabulously delicious; and second, because otherwise these wouldn’t be zucchini tacos 😅!! I know you’ll love them no matter how you make them, so enjoy! :)
For more zucchini deliciousness, try my Lemon Zucchini Pasta, my Zucchini Aglio e Olio, or these little Zucchini Mini Tarts!
Summer Zucchini Tacos
Ingredients
Corn Salsa
- 1 Cup Corn from about 1 large cob
- 1/2 White Onion diced
- 1 Cup Cherry Tomatoes sliced
- 1 Jalapeño diced
- 1/4 Tsp Salt or more to taste
- Juice from 1 Lime
Charred Zucchini
- 2 Medium Zucchini about 2-3 cups sliced
- 1 Tbsp Avocado Oil
The Rest of the Tacos
- 8 Taco-Sized Flour Tortillas
- 3/4 Cup Black Beans
- 1/2 Cup Feta
- 1/2 Cup Chopped Cilantro and/or Parsley
- Fresh-Cracked Black Pepper to taste, optional
Instructions
Corn Salsa
- First, make your corn salsa. If using a cob of corn with the husk still on, add the whole cob to the microwave and heat it for 4-5 minutes. (Yes, really, just put the whole thing in there.) After it's done, set it aside to cool for about 5-10 minutes, or until cool enough to work with. Remove the husks, and cut the corn off the cob.
- If using canned corn, drain any liquids and proceed to the next step.
- Prep your cherry tomatoes by cutting them into 1/4ths. Prep your onion by dicing it finely. Prep your jalapeño by removing the ribs and seeds (if you prefer the salsa to be less spicy), then cutting it into slices then dicing it.
- Add the corn, tomatoes, and onion to a bowl and add the lime juice and salt on top. Mix until everything is well combined. Taste, and adjust seasonings to your preference. When done, set aside.
Charred Zucchini
- Wash and dry your zucchini. Cut the zucchini in half, lengthwise, then cut it into half-moons about 1/2" thick. (It doesn't need to be exact.)
- Bring a skilled to medium-high heat. Once the pan is hot, add in the oil and give it a few seconds to come to temperature. Then, add in the zucchini, spreading it out in the pan so as much surface area of the zucchini is touching the hot pan as possible.
- Cook for about 3-4 minutes, or until the zucchini is browned, then flip them over to the other side and cook for another 3-4 minutes. But keep an eye on them so that they don't completely burn!
- When done, remove the zucchini from the pan and set aside.
Putting It All Together
- Now build your tacos! Lay out your tortillas, and portion out the charred zucchini between each tortilla.
- Add on the black beans, corn salsa, feta, and chopped herbs. You can also add some black pepper and/or hot sauce if you'd like!
- Serve and enjoy!
Notes
- Wait to assemble these tacos until right before serving. Otherwise, you can keep all of the constituent parts in the refrigerator. The salsa and the zucchini will last 3-4 days.
Nutrition
Zucchini Tacos FAQs
How long do these Zucchini Tacos last?
I would recommend prepping the components of the tacos and storing them separately. You can assemble everything right before making so the tortillas don’t get soggy! The charred zucchini and the corn salsa will both last in the fridge for 3-4 days.
How to cook zucchini in tacos? How do you cook zucchini so it doesn’t get soggy?
In this recipe, I have you char the zucchini slices in a pan. This gives them a smoky, blackened flavor that makes them taste restaurant-quality! Also, cooking them quickly at high heat helps prevent them from breaking down and getting watery!
Do I need to peel zucchini before eating it?
Nope, the peel is completely edible!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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