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Grilled Zucchini Tacos close up on a plate next to each other.
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5 from 6 votes

Grilled Zucchini Tacos

These vegetarian Grilled Zucchini Tacos are packed with flavor. We made our own tomatillo salsa to go with it, and topped the tacos with lots of other veg. Such a great way to to enjoy fresh summer vegetables!
Course: dinner
Cuisine: Mexican
Diet: Vegetarian
Servings: 5
Calories: 516kcal
Author: Teri & Jenny

Ingredients

  • 2 zucchinis, tops and bottoms removed and sliced into strips
  • 2 yellow squash, tops and bottoms removed and sliced into strips
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

roasted tomatillo salsa

  • 8 tomatillos, cut in half
  • 2 garlic cloves, gently smashed
  • 2 tablespoons extra virgin olive oil
  • 1 jalapeno, seeded and roughly chopped
  • ½ avocado
  • ½ bunch cilantro, roughly chopped
  • 1 lime, juiced

sweet corn succotash

  • 2 tablespoons unsalted butter
  • ¼ cup red onion, diced
  • ¼ cup red bell pepper, diced
  • ½ jalapeno, seeded and diced
  • 1 garlic clove, minced
  • 1 corn on the cob, kernels and milk removed from cob

assembly

  • 18 4-5 inch corn tortillas
  • ½ cup queso fresco, crumbled
  • 2 limes, cut into wedges
US Customary - Metric

Instructions

  • Preheat grill or grill pan to medium-high heat.
  • Preheat oven to 350°F.
  • Brush the zucchini and squash with olive oil,  season with salt and pepper and place on a hot grill/grill pan.
  • Grill on each side for 4 to 5 minutes or until slightly softened. Remove from grill and set aside.
  • Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper.
  • Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized.
  • Remove from the oven and place tomatillos and garlic into a food processor with the remaining salsa ingredients.
  • Puree the mixture until smooth, Season with salt and pepper. Set aside.
  • Melt the butter in a skillet over medium-high heat.
  • Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes.
  • Add the corn and continue to sauté for 5to 7 minutes. Season with salt and pepper.
  • Remove from heat and set aside.
  • Warm the tortillas over a griddle for about 3 minutes on each side.

Nutrition

Serving: 1g | Calories: 516kcal | Carbohydrates: 62g | Protein: 12g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 960mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1023IU | Vitamin C: 64mg | Calcium: 189mg | Iron: 3mg