Blackened Zucchini Tacos

It’s coming. The zucchini is coming. Empty your refrigerator, clear your kitchen counter, and figure out which neighbors are least likely to suspect you of leaving an anonymous bag of squash on their doorsteps, because summer squash is prepping to take over. These Blackened Zucchini Tacos are one tasty way I plan to survive the influx of summer’s most prolific vegetable in the next few months.

Easy Zucchini Tacos with Sweet Corn and Black Beans — fast, fresh, and SO much flavor! My whole family loved this healthy taco recipe, meat-loving husband included!

Like a rainstorm that starts with a roll of thunder or a chick flick’s happy ending, zucchini is predictable. From late July through September, it dominates backyard gardens and farm stands, and my freezer slowly fills with loaf after loaf of zucchini bread.

Since a gal can only eat so many zucchini muffins (and zucchini brownies and zucchini waffles), I’m stockpiling my collection of easy zucchini dinner recipes, including today’s Blackened Zucchini Tacos. This recipe is ready in less than 30 minutes, healthy, and packs a sassy southwest kick.

Loaded Zucchini Tacos — Fresh veggies, black beans, cheese, and lots of spices. Easy, healthy and SO DELICIOUS!!

This zucchini taco recipe begins with summer produce staples: zucchini, red onion, and fresh corn for the taco filling, along with radishes for a cooling crunch on top.

Zucchini Tacos with Sweet Corn and Black Beans — Simple, healthy, and even meat lovers approve! EASY recipe and so delicious!

The zucchini tacos are made in two phases, both of which are quick and easy to complete. Start by sprinkling thick rounds of zucchini with a zesty mix of chili powder, cumin, and cayenne, then cook the slices in olive oil until golden on each side. The spices will darken (a.k.a. “blacken”) and the zucchini.

If you sneak an early taste of the zucchini slices, you’ll notice they are pretty spicy. Fear not for your taste buds—once the zucchini mixes with the other ingredients, the heat mellows and balances.

Blackened Zucchini Tacos - Quick, easy, healthy and full of flavor - even meat eaters will love these!

Next up, filling part two: in the same skillet, quickly cook the corn, onion, garlic, and black beans. EASY.

Blackened Zucchini Tacos with Sweet Corn and Black Beans — Filling, healthy, and SO DELICIOUS!! Ready in 20 minutes, and our whole family loved them.

Now we build! These zucchini tacos are one of the Tex-Mex recipes I’m working with Old El Paso to create this year, and I wrapped up my zucchini tacos in their soft flour tortillas. The tortillas stay nice and fluffy but are sturdy enough to handle a heaping helping of zucchini taco filling.

Blackened Zucchini Tacos with Sweet Corn and Black Beans — Easy, healthy and SO DELICIOUS! Even meat lovers will love this recipe!

The zucchini is coming. Fire up your stove and let’s embrace it one zucchini taco at a time.

Tools I used to create this recipe: Cast iron skillet (good quality, more affordable option here)

4.5
4.5 / 5 (4 Reviews)
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Blackened Zucchini Tacos

Zucchini tacos with black beans, fresh veggies, and cheese. Simple, healthy, and SO delicious! Even meat lovers approve.

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 medium zucchini, cut into 1/2-inch round disks
  • 1 medium red onion, diced
  • 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
  • 2 teaspoons minced garlic
  • 1 can low sodium black beans, rinsed and drained
  • 8 Old El Paso Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)
  • Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges

Directions:

  1. In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
  2. Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
  3. If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 2 tacos (1/4 of recipe), without toppings

  • Amount Per Serving:
  • Calories: 350
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 727mg
  • Carbohydrates: 54g
  • Fiber: 10g
  • Sugar: 5g
  • Protein: 12g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

If you like this zucchini taco recipe, don’t miss these other Tex-Mex favorites:

10 Minute Tostadas. This recipe saves weeknight dinner!

10-Minute Black Bean Tostadas

Easy Summer Veggie and Black Bean Burritos

Easy Veggie Burritos

Pineapple Slow Cooker Jerk Chicken Tacos

Slow Cooker Pineapple Jerk Chicken Tacos

I am sharing this post in partnership with Old El Paso. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

19 comments

  1. Oh I’m so ready for it. Bring on ALL the zucchini!! These look amazing, I absolutely love the blackened flavor in veggies. Definitely won’t miss the meat in this one!

  2. What a great way to switch up taco night and use up all of the zucchini that will soon be overtaking my kitchen!

  3. THESE TACOS LOOK AMAZING. Like seriously, you are a food whiz.

  4. Beautiful, I really love how your to afraid to really char that zucchini.

  5. These look so delicious! What a great Meatless Monday dinner, or Taco Tuesday! I love all the bold flavors!

  6. Guess I know what I’m doing with the farm market zucchini this week! Thanks for sharing!

  7. These were so delicious that I made them two nights in a row. The first time, we had grilled corn the night before but then the second time I roasted frozen corn in the oven. Both times absolutely fantastic! Love this new way to use zucchini. I also did not use oil, forgot to be honest, used a nonstick skillet. I will definitely be making these again. Thanks Erin!

  8. The local market had in a batch of organic zucchini and I was itching for something tasty, savory and that would be easy on the pantry. This was a delicious blend of flavors that I would return to again, if there was any left!
    No feta or black beans, so I used kidneys and added avocado with a generous squeeze of lime. This is the first time visiting your site, Erin, and I thank you for your creative generosity. Happy New Year!

    Rating: 4
    • Thank you for leaving this kind review, Laura! I’m happy to hear you enjoyed the tacos. Happy New Year to you as well! I’m so glad you’re here. :)

  9. Easy to make and wonderful tasting.

    Rating: 4.5
  10. Amazing, made these tonight & they will be my new go-to taco recipe! 

    Rating: 5
    • Rose, I’m so happy to hear you enjoyed the tacos! Thank you so much for taking the time to leave this great review!

  11. These are so good! I swapped cayenne for chipotle powder and added a little smoked paprika. Served with the radishes, guac, and cotija cheese. I’ll definitely be making these again!

  12. My husband and I love making tacos (who doesn’t?!) and this is quickly turning into our go recipe!  The combination of flavors is delicious and they are also easy to make.  Thanks again for another 5 star recipe Erin! 😊

    Rating: 5
    • Thanks so much for taking the time to leave this awesome review, Tracy! I’m glad to hear the recipe was a hit in your house!

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