Grilled Zucchini Tacos
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
  • 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
  1. Preheat grill for medium heat. Brush olive oil over both sides of zucchini slices and season with cumin to taste.
  2. Remove all but about 2 layers of husks from the corn, as well as the visible portion of the silks.
  3. 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.
  4. Heat black beans and green chili in a large pot over medium heat. Add grilled zucchini, onion, and corn, heat through.
  5. Serve zucchini mixture in tortillas, with accompaniments to taste.
Recipe by Cooking with Veggies at