While looking for zucchini recipes this week, I was surprised at how many recipes I found for tacos! I always thought of zucchini as an Italian vegetable. (And, indeed, they probably did originate there.) However, zucchini are apparently used in all different cuisines. We see zucchini used often in calabacitas, a Mexican side dish of summer squash, corn, and chile peppers.
This recipe is completely vegetarian. I served them with sour cream and cheese, but if you avoid dairy products, this would be great without them.
- 1¼ pounds zucchini, sliced lengthwise into ¼ inch thick slices
- ¼ cup olive oil
- ground cumin to taste
- ½ large onion, cut in ¼ inch thick slices
- 2 ears fresh corn
- 15 ounce can black beans, rinsed and drained
- ½ cup chopped green chile (fresh or frozen preferred)
- ½ cup fresh cilantro, chopped
- tortillas of your choice
- Salsa, shredded cheddar or Mexican blend cheese, sour cream or other taco accompaniments
- Preheat grill for medium heat. Brush olive oil over both sides of zucchini slices and season with cumin to taste.
- Remove all but about 2 layers of husks from the corn, as well as the visible portion of the silks.
- Grill zucchini, onion, and corn. Corn should be turned every 2 minutes, zucchini and onion should be turned once during cooking. Chop zucchini and onion into small bitesized pieces. Cut corn from cobs.
- Heat black beans and green chili in a large pot over medium heat. Add grilled zucchini, onion, and corn, heat through.
- Serve zucchini mixture in tortillas, with accompaniments to taste.