Learn how to make these Vegetarian Zucchini Tacos — light, fresh, and full of summer flavor. This easy weeknight dinner uses zucchini, corn, and tomatoes and can be adapted to your preferences and dietary needs.
I love mix-and-match recipes, and these Vegetarian Zucchini Tacos are no exception. The core of the dish is simple: charred zucchini for deep flavor, bright corn-tomato salsa, and a few finishing touches. Everything comes together quickly, and you can swap ingredients based on what you have or what you prefer.
Customize these tacos however you like:
- Use store-bought salsa in place of the tomato-corn salsa for convenience
- Swap pinto beans for black beans if you prefer
- Omit the feta to make the tacos vegan
- Choose gluten-free tortillas to keep them gluten-free
The one thing I don’t skip is the charred zucchini — it adds smoky, meaty texture and makes these tacos feel special. Keep the components separate until serving to preserve texture, and enjoy a flexible, flavorful meal.
For other zucchini recipes, try Lemon Zucchini Pasta, Zucchini Aglio e Olio, or Zucchini Mini Tarts for more summer produce inspiration.
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 (remove seeds for less heat)
- 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 (optional)
- 1/2 Cup Chopped Cilantro and/or Parsley
- Fresh-cracked Black Pepper, to taste (optional)
Instructions
Corn Salsa
- Make the corn: if using fresh corn, microwave the whole cob (husks on) for 4–5 minutes, let cool 5–10 minutes, remove husks, and cut the kernels from the cob. If using canned corn, drain well.
- Slice cherry tomatoes into quarters, finely dice the onion, and remove ribs and seeds from the jalapeño if you want less heat, then dice.
- Combine corn, tomatoes, onion, and jalapeño in a bowl. Add lime juice and salt, mix well, taste, and adjust seasoning. Set aside.
Charred Zucchini
- Wash and dry zucchini. Cut each in half lengthwise, then slice into 1/2″ half-moons.
- Heat a skillet over medium-high heat. Add the avocado oil and let it warm for a few seconds.
- Arrange zucchini in a single layer so the surface contacts the hot pan. Cook 3–4 minutes until browned, flip, and cook another 3–4 minutes until nicely charred but not burned.
- Remove zucchini from the pan and set aside.
Putting It All Together
- Lay out tortillas and divide the charred zucchini among them.
- Add black beans, a spoonful of corn salsa, crumbled feta (if using), and chopped herbs. Finish with black pepper or hot sauce if desired.
- Serve immediately and enjoy.
Notes
- Assemble the tacos just before serving to prevent soggy tortillas. Store components separately in the refrigerator; the salsa and charred zucchini keep 3–4 days.
Nutrition
Carbohydrates: 33 g |
Protein: 8 g |
Fat: 7 g
Zucchini Tacos FAQs
How long do these Zucchini Tacos last?
Store components separately in the fridge and assemble just before serving to keep tortillas from getting soggy. The charred zucchini and corn salsa will stay fresh for 3–4 days.
How do you cook zucchini so it doesn’t get soggy?
Cook zucchini quickly over medium-high heat so it chars and browns. High heat seals the outside and prevents the slices from breaking down and becoming watery.
Do I need to peel zucchini before eating it?
No. The peel is edible and adds color and texture, so leave it on.
P.S.
For more plant-forward recipes and seasonal inspiration, follow the creator’s social channels and tag #wellandfull if you make this recipe — they love seeing your photos and feedback.