As a huge fan of fresh produce, I can confidently say that zucchini and sweet corn are two of my absolute favorite summer vegetables. Their individual flavors are wonderful, but when paired together, they create a harmonious blend that’s simply irresistible. This dynamic duo is not only delicious but also incredibly versatile, making them perfect for a variety of dishes.

Today’s recipe for Easy Zucchini Tacos harnesses the fresh goodness of both these seasonal veggies to create a mouth-watering vegetarian meal. What makes this recipe even better is how effortlessly it comes together, whether you choose to prepare it on the grill for that perfect smoky char or quickly sauté it in a skillet on your stovetop.

While a skillet works perfectly fine, I personally lean towards grilling these vegetables. There’s something about the charred edges and the hint of smoky flavor that just screams “summer” to me. If you opt for the skillet method, simply chop the zucchini and corn first, then sauté them until tender and slightly caramelized before adding them to your tortillas. Regardless of your cooking method, you’ll be delighted by the simple yet incredibly flavorful spice mixture we use – a vibrant combination of cumin, chili powder, and garlic powder that elevates the natural taste of the vegetables.

To brighten everything up, a generous squeeze of fresh lime juice and a sprinkling of fresh cilantro provide the perfect finishing touch. While optional, I also love to add cotija cheese to my tacos for a salty, creamy element, but the beauty of tacos lies in their endless customization possibilities. Feel free to experiment with a wide array of garnishes to suit your personal taste!

Tacos are a staple in my household, and we enjoy them at least twice a week. These Vegetarian Zucchini and Corn Tacos are often on rotation, alongside other family favorites such as our Mediterranean Tofu Tacos, delightful Tilapia Fish Tacos, and our quick and easy Cod Fish Tacos. This recipe adds a fresh, seasonal twist to our regular taco night lineup.

Why You’ll Love These Easy Zucchini Tacos

• Effortlessly Delicious: This recipe is designed for ease without sacrificing flavor, making it perfect for busy weeknights.
• Seasonal & Fresh: It highlights the best of summer produce – sweet corn and tender zucchini.
• Healthy & Vegetarian: A wonderful plant-based option that’s packed with nutrients and fiber.
• Incredibly Versatile: Easily customizable with various spices, cheeses, and toppings to suit any preference.
• Family-Friendly: A meal that appeals to both adults and kids, even picky eaters will enjoy building their own tacos.
• Grill or Skillet Ready: Adaptable to your cooking method, ensuring you can enjoy them no matter the weather.

The Magic of Grilled Vegetables

Grilling transforms humble zucchini and corn into something truly special. The high heat of the grill creates a beautiful char on the outside, imparting a subtle smokiness and depth of flavor that can’t be achieved with other cooking methods. Zucchini becomes tender with a slight crispness, while the natural sugars in the corn caramelize, intensifying its sweetness. This grilled texture and flavor make for an incredibly dynamic and exciting taco filling. If grilling isn’t an option, don’t worry! Sautéing the chopped vegetables in a hot skillet with the same spices will still yield a delicious result, just without the smoky notes.

Recipe Ingredients & Flavor Profiles

For exact ingredient amounts and detailed instructions, please refer to the comprehensive recipe card further down this page.

• Fresh Zucchini: The cornerstone of these tacos, offering a mild, slightly sweet flavor and tender texture when cooked. It readily absorbs the delicious spices, making it an ideal base. This recipe is your perfect solution when you find yourself with an abundance of garden zucchini during peak season!
• Sweet Corn: Providing a burst of natural sweetness and a delightful pop of texture, especially when charred on the grill. Summer sweet corn is unbeatable, but if it’s out of season, feel free to use high-quality canned corn (drained) or frozen corn (thawed) as excellent alternatives.
• Aromatic Spices (Cumin, Chili Powder, Garlic Powder): This simple yet powerful trio works in harmony to infuse the vegetables with a warm, earthy, and slightly smoky flavor. Cumin brings depth, chili powder adds a mild kick and vibrant color, and garlic powder offers a foundational aromatic note. Together, they create the quintessential taco seasoning.
• Fresh Cilantro: An optional but highly recommended addition. Its bright, citrusy, and slightly peppery notes cut through the richness and elevate the overall freshness of the tacos.
• Cotija Cheese: This crumbly, salty Mexican cheese is a fantastic garnish, adding a savory and slightly tangy dimension. While not strictly necessary, it truly enhances the authentic taco experience.
• Olive Oil: Used for brushing the vegetables before grilling, it helps achieve a beautiful char and prevents sticking, while also carrying the flavors of the spices.
• Lime Juice: A final squeeze of fresh lime juice right before serving adds a crucial burst of acidity, brightening all the flavors and making the tacos sing.

How to Make Grilled Zucchini Corn Tacos: Step-by-Step

This recipe is incredibly straightforward, bringing together fresh ingredients for a delightful meal. Follow these simple steps for perfectly grilled vegetables and delicious tacos.

Preparation:

Preheat your grill to medium-high heat, ensuring it’s hot enough to achieve a nice char without burning the vegetables. Clean and lightly oil the grill grates to prevent sticking.

Step 1: Prepare and Season the Vegetables

Start by lightly brushing the zucchini halves and husked sweet corn with olive oil. In a small bowl, combine your spice mixture: salt, black pepper, cumin, chili powder, and garlic powder. Evenly sprinkle this aromatic blend over the zucchini and corn, making sure each piece is well coated. This step is crucial for infusing the vegetables with rich flavor before they hit the grill.

Step 2: Grill to Perfection

Carefully place the seasoned zucchini and sweet corn directly on the hot grill grates. Cook for approximately 7-10 minutes, flipping them halfway through, until they develop beautiful char marks and begin to soften. The goal is tender-crisp vegetables with a slight smoky flavor. Once cooked, remove them from the grill and let them cool to room temperature on a cutting board.

Step 3: Assemble Your Delicious Tacos

Once cooled, chop the grilled zucchini into bite-sized pieces. Carefully stand each ear of grilled sweet corn upright and use a sharp knife to remove the kernels. Now, it’s time to build your tacos! Take each warm or crisp tortilla and generously top it with the chopped zucchini and corn. Add your fresh garnishes: sliced green onion, a generous sprinkle of fresh cilantro, and creamy avocado slices. Finish with a squeeze of fresh lime juice over the top for a bright, zesty kick, and a sprinkle of cotija cheese for that perfect savory touch. Serve immediately and enjoy the fresh flavors of summer!

Ways to Modify These Corn Tacos & Serving Suggestions

One of the best things about tacos is their incredible versatility. These zucchini and corn tacos are a fantastic canvas for your culinary creativity. Feel free to play with the flavors and textures to make them uniquely yours!

• Spice Variations: While our recommended blend is delicious, you can easily alter the flavor profile. Try adding a dash of Italian seasoning for an unexpected twist, a pre-made taco seasoning mix for convenience, or a pinch of chipotle chili pepper for a smoky depth. If you love heat, incorporate red pepper flakes or a touch of cayenne red pepper.
• Cheese Choices: Cotija cheese offers a wonderful salty flavor, but don’t limit yourself! Shredded pepper jack will add a mild spicy kick, mozzarella or sharp cheddar cheese provide a classic cheesy goodness, or even grated Parmesan can offer a unique umami flavor.
• Add More Vegetables: Enhance the nutritional value and texture by incorporating other grilled or sautéed vegetables. Eggplant, bell peppers, cherry tomatoes, broccoli florets, or sliced mushrooms would all be excellent additions.
• Boost with Beans: For extra protein and heartiness, a spoonful of beans is always a welcome addition. Black beans, white beans, or pinto beans are great options. You could also spread a thin layer of creamy refried beans on each tortilla before adding the veggies.
• Fresh Salsas & Dips: The right salsa can truly elevate your taco experience. We highly recommend serving these with a fresh, vibrant salsa. Some fantastic choices include Pico de Gallo, zesty Homemade Salsa Verde, sweet and savory Mango Black Bean Salsa, or even a refreshing Watermelon Salsa for a unique summer flavor.
• Additional Toppings & Sides: Get creative with your toppings! Consider adding a spoonful of crisp Easy Curtido for a tangy crunch, a dollop of homemade Guacamole, vibrant Pickled Red Onions, a sweet and tangy Mango Slaw, a zesty Easy Mexican Style Slaw, or a light and Healthy Coleslaw.

Perfect Pairings:

Beyond the taco itself, consider serving these with simple sides to complete your meal. A side of fluffy cilantro-lime rice, a bowl of seasoned black beans, or a fresh green salad would complement these vegetarian tacos beautifully.

Easy Zucchini Tacos

By Julia Jolliff

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4 servings

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These Easy Zucchini Tacos are the perfect way to use up summer zucchini and sweet corn. The vegetables are topped with rich spices and olive oil and grilled to create the perfect flavored taco filling.

Ingredients

• 6 corn tortillas, or tortillas of your choice
• 3 small zucchini, cut in half lengthwise
• 2 ears sweet corn, husked
• Olive oil, for brushing zucchini and corn
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 green onions, green and white parts chopped
• 1/2 cup cilantro, chopped
• 2 limes, cut into wedges
• 1/3 cup cotija cheese, optional
• Avocado, for garnish

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the zucchini and corn lightly with olive oil. Mix the salt, pepper, cumin, chili powder, and garlic powder in a small bowl.
3. Sprinkle the spice mixture evenly over the zucchini and corn.
4. Place zucchini and sweet corn on the hot grill and cook until charred and beginning to soften, about 7-10 minutes, flipping them halfway through.
5. Remove the corn and zucchini from the grill and let cool to room temperature.
6. Chop the zucchini into bite-sized pieces. Carefully remove the corn kernels from the grilled sweet corn ears with a sharp knife. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese.

Notes

• You can heat the corn tortillas over an open flame or quickly bake them in the oven to help create a crispy or warm tortilla, enhancing your taco experience.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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