Zucchini Tacos

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My husband, Warren, was super skeptical when I had zucchini as an addition to our tacos last night. When we were young and poor (we were married when we were still in college at ages 22 and 20, so we went through a lot of lean years together), my father in law would very graciously bring over an abundance of produce from his garden. Usually that consisted of bell peppers, tomatoes and squash. I burned Warren out on peppers pretty quick. We added them to eggs, stir fry, fajitas, anything we could think of- just to bulk things up. Same with zucchini and other squash.

I forgot about how much we used to throw zucchini into everything until last night when he and the kids came in with a whopper sized zucchini from the garden. This is the time of year they get away from us a little bit. So, I thought since we were having tacos, I'd just throw zucchinis in there. And it turned out delicious! There was a sweetness that really balanced out the spicy Mexican flavors. Warren said he was pleasantly surprised (which he doesn't say often!), and the kids ate it all up. 

Here is the recipe!!

(My girls take any chance they can get to pose for me. Here is one of our large zucchinis)

Zucchini Tacos

1 large overgrown garden zucchini or 2-3 regular sized ones

2 TBSP olive oil

1 tsp garlic salt

1/2 tsp cumin

1/4 tsp pepper

1 green onion, chopped (optional)


Slice zucchini lengthwise and scoop out enlarged seeds (if your zucchini is regular size, skip this step). Slice in to long rectangular sticks.

Put oil in frying pan, followed by zucchini and seasonings. Sautee until zucchini is fork tender- but not completely translucent.  Add in green onions. Now it's ready to throw in those tacos! 

*Just a tip- don't let the zucchini sit in the pan too long before you serve it or it will turn mushy

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Now there are a million ways you can dress this up. We served them with the option of a flour tortilla or as a lettuce wrap.

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We added some shredded tomatillo lime beef roast- I'd had simmering in the crockpot all day. (Recipe coming soon!) We also had lettuce, tomatoes (we have some fun varieties in the garden right now), avocado, sour cream, cheese, black beans, and chipotle tabasco- gave it just the right heat.

What do you like in your tacos??

Hillary Hess2 Comments