These blackened zucchini tacos are perfectly seasoned and super easy to make!
It’s the perfect weeknight recipe that’s filling, thanks to the black beans, and affordable, especially during zucchini season!
Meatless Zucchini Tacos
Forget about boring, bland vegetables: these zucchini tacos are an epic flavorful combo inside a tortilla! No one at home will miss meat: zucchini, corn, and beans come together for the tastiest taco filling ever!
If you like tacos on the spicy side, you can add pickled jalapeños and onions for extra heat, completely optional!
With very little work and nutritious ingredients, you’ll have a complete hand-held food everyone will be eager to enjoy every taco Tuesday!
The tasty ingredients inside these zucchini tacos kick up the yumminess factor to the moon!
Here’s what you need:
- Olive oil: for sauténing the vegetables.
- Taco seasoning: adds tons of flavor!
- Zucchinis: I use green zucchini, but you can also use any other summer or winter squash or frozen zucchini if not in season.
- Red onion: a great aromatic to add flavor and texture.
- Corn: a crunchy addition that pairs great with zucchini and beans.
- Black beans: add protein to these meatless tacos.
- Corn or flour tortillas: store-bought or homemade, warmed.
- Pickled Jalapeños and Onions: optional if you want to make this recipe a little spicy!
- Cotija cheese: feta or goat cheese also work.
- Lime wedges: for serving.
For the measurements and directions, check the printable recipe below.
How to Make Blackened Zucchini
These meatless 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
In a large skillet, heat 1 ½ tablespoons of the olive oil over medium high heat. Add the zucchini slices and sprinkle with half the seasoning. Flip and cook on the other side. Transfer to a plate and cover to keep warm.
- Sauté the onions
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 stir to heat through.
- Heat the black beans
Meanwhile, heat black beans on a small saucepan over medium-low heat or in the microwave.
- Assemble the tacos!
Assemble each taco by placing a layer of onion, then a layer of zucchini slices, and then some pickled jalapeños. 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.
Assembling Blackened Zucchini Tacos
Cook zucchini and onions, add canned ingredients, and the next step is to try not to drool while assembling these mouth-watering tacos!
- Make the blackened zucchini slices.
- Sauté onions with seasonings for 5 minutes and add the corn.
- Heat the black beans.
- Warm the tortillas.
- Assemble tacos by placing onions, zucchini slices, and some pickled jalapeños.
- Top zucchini tacos with cheese and serve with lime wedges.
Blackened Zucchini Tacos
- 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
- 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 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.