Recipe

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These perfectly seasoned zucchini tacos are delicious and satiating, thanks to the black beans.

Forget about boring, bland vegetables: these zucchini tacos with black beans are the most flavorful combo inside a tortilla.

vegetarian blackened zucchini tacos on a white plate

Blackened Zucchini Taco Recipe

The abundance of zucchini during the summer season makes me buy it in bulk to make all kinds of recipes, from air fryer zucchini chips to zucchini waffles and, of course, these drool-worthy zucchini tacos!

While zucchini is already flavorful when cooked in a pan, the blackened seasoning adds even more delicious flavor. Tasty, affordable, and nutritious, with this easy recipe, you’ll have a complete handheld food that everyone will be eager to enjoy every taco Tuesday!

Ingredients

I use green zucchini, but you can also use any other summer or winter squash or frozen zucchini if not in season. Onion, corn, and black beans kick up yumminess and nutrition to the moon! If you like tacos on the spicy side, you can add pickled jalapeños and onions for extra heat.

How to Make Zucchini Tacos

These zucchini tacos are so easy to make that once you try them, you will immediately add this recipe to your Taco Tuesday rotation! Check out the simple step-by-step:

Cook the zucchini
Cook the zucchini slices in a large skillet with half the seasoning. Flip and cook on the other side. Transfer to a plate and cover to keep warm.
Sauté the onions
Sauté the onion with the remaining seasoning for about 5 minutes, until the onions have softened. Add the corn and stir to heat through.
Heat the black beans
Meanwhile, heat black beans in a small saucepan or in the microwave.
Assemble the tacos!
Warm the tortillas and add the filling. Top with crumbled Cotija cheese and serve with lime wedges.

Watch this video so we can make epic zucchini tacos together!

How to Keep Cooked Zucchini from Getting Soggy

There are two main reasons why zucchini get soggy in a pan. The main reason is that it’s cooked too long, it softens up and releases moisture. The other main reason is that the pan is overcrowded.

This means that either the pan is too small or you put too many zucchinis in the pan. Overcrowding happens when there’s not enough room for the heat to be distributed on the pan, creating steam and releasing moisture from the food, turning the zucchini soggy.

Quick fix: use a larger pan or sauté the zucchini in two batches.

What to Serve with Zucchini Tacos

Make these zucchini tacos even more epic by serving cilantro lime cauliflower rice, avocado egg salad, or grilled veggie kabobs on the side. And of course, taco night is not complete without a tasty cocktail. My favorite for these tacos? Skinny Orange Margarita!

More Meatless Taco Recipes

Keep your taco night in a budget with delicious recipes you can prep using only veggies. These roasted chickpea and butternut squash tacos and these curried cauliflower tacos are the thing to make. And these mushroom tacos will also wow everyone!

If these epic tacos are your jam, find 51 AMAZING taco recipes in The Taco Tuesday Cookbook.

Blackened Zucchini Tacos

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These perfectly seasoned zucchini tacos are delicious and satiating, thanks to the black beans.

5 from 9 votes

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Watch how it’s made:

Ingredients

2 tablespoons extra virgin olive oil, divided
1 ½ tablespoons Blackened seasoning*
2 medium zucchinis, cut into ½-inch slices
1 medium onion, chopped
¾ cup corn kernels, thawed if using frozen
15- ounce can black beans, rinsed and drained
8 corn or flour tortillas, store-bought or homemade, warmed
Pickled jalapeños and onions, if using
½ cup Cotija cheese*, crumbled
1 lime, cut into wedges

Instructions

Cook the veggies:

In a large skillet, heat 1 ½ tablespoons of olive oil over medium-high heat. Add the zucchini slices and sprinkle with half of the seasoning. Flip and cook on the other side. Transfer to a plate and cover to keep warm.
Reduce the heat to medium and add the remaining 1 ½ teaspoons of oil. Add the onion and the remaining seasoning and sauté for about 5 minutes, until onions have softened. Add the corn and black beans and stir to heat through.

Assemble:

Assemble each taco by layering the sauteed black beans and corn, then a layer of zucchini slices, and topping them with pickled jalapeños and onions, if using.
Sprinkle crumbled Cotija cheese over the top and serve with lime wedges.

Notes

You can also use the same amount of Cajun seasoning or Creole seasoning instead of Blackened seasoning.
Make these milder by using the same amounts of Taco seasoning or Roasted Veggie Seasoning instead.
No Cotija cheese? Feta and goat cheese also work.