Zucchini Tacos
These tasty zucchini tacos are made with just 5 ingredients, but they’re full of flavor! This is an easy and delicious way to eat your veggies!
When I find myself with a little extra zucchini in the fridge, I love making these tacos. You only need a few simple ingredients, most of which you probably already have on hand! Plus, they come together easily. You can customize them with toppings or extra filling if you like. Alex enjoys these with a little burrito sauce on the side; I like them with a little salsa or taco sauce. Give them a try!
Ingredients & Substitutions
- Zucchini– I used two medium zucchini, but you can use 3-4 small zucchini if that’s what you have. Not in the mood for zucchini? Try my plain sheet pan tacos instead!
- Avocado oil– I used avocado oil, but any neutral oil works fine.
- Taco seasoning- I used the Kroger brand taco seasoning, but I also like the El Paso brand of seasoning or you can make your own taco seasoning.
- Cheese– I used a shredded Mexican cheese blend, but Monterey Jack works, too.
- Tortillas– I used 6″ flour tortillas, but you can use whole wheat tortillas or corn tortillas.
How to Make Zucchini Tacos
Frequently Asked Questions
- Can I add protein? Absolutely! These tacos are great with crispy chickpeas or these Mexican black beans, which are an easy way to add protein to the meal. You can also use whole wheat tortillas, which can be a good source of protein.
- How can I store leftovers? These tacos are best eaten right away but if you do have leftovers, you can reheat them in the oven or air fryer to make them crispy again.
What to Serve with Tacos
I love serving these tacos with Mexican Black Beans or Mexican Bean Soup for protein and this Street Corn Salad as a side dish. If you want an easy salsa recipe, my 5 Minute Corn Salsa is a winner. This Black Bean Dip would also be great with chips! If you want to add more veggies to your plate, pair these tacos with these chipotle fajitas.
More Taco Recipes
- Vegan Broccoli Tacos– It may sound a little funny, but these roasted broccoli tacos are insanely good.
- Vegan Brussels Sprout Tacos– The spicy chili sauce is the secret to these addictive tacos.
- Butternut Squash Tacos– Crispy chickpeas and sweet butternut squash are a tasty combination.
- Crispy Potato Tacos– These spicy vegan tacos can be made in the oven or the air fryer for an easy dinner!
Zucchini Tacos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 tacos 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These tasty zucchini tacos are made with just 5 ingredients, but they’re full of flavor! This is an easy and delicious way to eat your veggies!
Ingredients
- 1 tablespoon avocado oil, plus more for brushing the tortillas
- 2 medium zucchini, chopped in to 1/2“ pieces
- 1 tablespoon taco seasoning
- 1 cup shredded Mexican cheese blend
- 6 flour tortillas
Instructions
- Preheat oven to 450 degrees.
- In a large skillet, add the oil and heat over medium-high heat for 30 seconds.
- Add the zucchini and taco seasoning and stir to coat the zucchini with the seasoning.
- Cook the zucchini over medium-high heat for 7-8 minutes or until it begins to brown.
- Brush the bottom of the tortillas with a little avocado oil and then top with zucchini and cheese.
- Fold the tortillas in half.
- Bake for 8-10 minutes or until the outside of the tortillas are golden brown.
