Learn how to make Vegetarian Zucchini Tacos — they're light and flavorful! This easy weeknight dinner comes together in under 30 minutes.
Course Dinner, Lunch
Keyword black beans, corn, feta, heirloom tomatoes, limes, vegetarian, white onion, white onions, zucchini
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 8Tacos
Calories 222kcal
Ingredients
Corn Salsa
1CupCornfrom about 1 large cob
1/2White Oniondiced
1CupCherry Tomatoessliced
1Jalapeñodiced
1/4TspSaltor more to taste
Juice from 1 Lime
Charred Zucchini
2Medium Zucchiniabout 2-3 cups sliced
1TbspAvocado Oil
The Rest of the Tacos
8Taco-Sized Flour Tortillas
3/4CupBlack Beans
1/2CupFeta
1/2CupChopped Cilantro and/or Parsley
Fresh-Cracked Black Pepperto 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.