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Grilled Zucchini Tacos

Grilled Zucchini Tacos

Image credit to: Boston Organics


  • 1 zucchini, tops and bottoms removed and sliced into strips
  • 1 yellow squash, tops and bottoms removed and sliced into strips
  • 1.5 tbl extra virgin olive oil
  • salt and pepper to taste
Roasted Tomatillo Salsa:
  • 4 tomatillos, cut in half
  • 1 garlic clove, gently smashed
  • 1 tablespoons extra virgin olive oil
  • 1 jalapeno, seeded and roughly chopped
  • ½ avocado
  • ½ bunch cilantro, roughly chopped
  • 1 limes, juiced
Sweet Corn Succotash:
  • 2 tbl unsalted butter
  • ¼ cup red onion, diced
  • ¼ cup red bell pepper, diced
  • ½ jalapeno, seeded and diced
  • 1 garlic clove, minced
  • 1 corn on the cob, kernels and milk removed from cob
  • 12 Mi Tierra corn tortillas
  • 1/4 cup queso fresco, crumbled
  • 2 limes, cut into wedges


1. Preheat oven to 350°F. Place the tomatillos and garlic in a bowl and toss together with olive oil, salt and pepper. Pour the mixture onto a baking sheet and roast for 20 minutes or until the tomatillos have softened and slightly caramelized. Brush the zucchini and squash with olive oil,  season with salt and pepper and place on a hot grill/grill pan. Grill on each side for 4 to 5 minutes or until slightly softened. Remove and set aside.

2. Remove the tomatillos from the oven and put them with the garlic and the remaining salsa ingredients into a food processor. Puree the mixture until smooth. Season with salt and pepper. Set aside. Melt the butter in a skillet over medium-high heat. Add the red onion, bell pepper, jalapeno, and garlic and sauté for 3 to 4 minutes. Add the corn and continue to sauté for 5 to 7 minutes. Season with salt and pepper. Remove from heat and set aside.

3. Warm the tortillas on the skillet for about 3 minutes on each side. Assemble tacos with a few zucchini slices and a heaping spoonful of succotash in each tortillas. Top with tomatillo salsa, crumbled cheese, and a squeeze of lime juice.

Tested and Approved by Boston Organics (Brittany Roberts)

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