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Zucchini Tacos


Main dishes


Recipe from Susan Nye's Around the Table




Does your family practice Meatless Monday or have some vegetarians in it? Try this tasty recipe that's bursting with flavor.

Number of Servings

Serves 4


1 T. balsamic vinegar
1 clove garlic, minced
1 tsp. minced jalapeno or ancho chili
1 tsp. cumin
Kosher salt to taste
1-2 T. olive oil
1 small red onion, halved and cut in thin wedges
1 bell pepper (red or yellow), seeded and sliced in thin wedges
1-2 zucchinis, trimmed and sliced on the diagonal
4 small flour tortillas
Garnish: Queso Fresco and Pico de Gallo (recipe follows)

Preparation - Directions

Put vinegar, garlic, chili, cumin and olive oil in a bowl, season with salt and stir to combine. Add onion and pepper and toss to coat. Add zucchini and toss again.

Place zucchini on grill and cook until just tender, 2-3 minutes per side.

Transfer onion and peppers to a grill basket and place on grill. Stirring a few times, grill vegetables until tender-crisp, 3-5 minutes.

Wrap tortillas in foil and, turning once, warm on the grill for about 2 minutes.

To serve: place tortilla on each plate, top with zucchini, onion and pepper, and garnish with Pico de Gallo and sprinkle on Queso Fresco.

Pico de Gallo   

Makes 1 cup

1 T. fresh lime juice
1 T. extra-virgin olive
1 small clove garlic, minced
1 scallion, thinly sliced
1 tsp. or to taste thinly sliced ancho chili
Kosher salt to taste
About 8 oz. cherry tomatoes, chopped
1 T. roughly chopped cilantro leaves
1 T. roughly chopped mint leaves

Put vinegar, olive oil, garlic, scallion and chili in a bowl, season with salt and whisk to combine. Add tomatoes, sprinkle with cilantro and mint; toss to combine.

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