Zucchini Tacos Recipes

ZUCCHINI TACOS

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
• With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.

ZUCCHINI NACHOS

Steps:

• Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
• Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
• Place zucchini slices on the prepared baking pan in a single layer.
• Bake in the preheated oven for 5 minutes.
• Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
• Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

PORTOBELLO AND ZUCCHINI TACOS

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

ZUCCHINI TACO SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
• Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.

ZUCCHINI AND CORN TACOS

Steps:

• Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

ZUCCHINI TACOS

Steps:

• Saute in pan on medium heat, in oil, zucchini, mushrooms, and onions. Set table up as a buffet with plates, putting tortillas first, the bowl of zucchini mixture and then taco condiments. Place a scoop of veggie mixture in center of tortilla, and top with your favorite codiments. Fold tortillas over 4 ways and eat warm. Enjoy!
• Variations: Add 2 cups cooked chicken or meat to veg. mixture.
• Add 1 cup tofu to veg. mixture for added protein.
• Add 1 cup black beans.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

TACO ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
• Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.
• Roast in preheated oven until nearly tender, about 18 - 22 minutes.
• Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
• Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
• Add in chili powder and cumin and cook and toss 20 seconds.
• Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
• Spoon in 2 Tbsp cilantro and the lime juice.
• Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
• Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
• Recipe source: Cooking Classy

ZUCCHINI TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA

Steps:

• For the zucchini taco shells: Preheat the oven to 450 degrees F.
• Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle.
• Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
• Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment.
• For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together.
• For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho chile powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out.
• Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy!