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Grilled Zucchini Tacos

Grilled Zucchini Tacos

Image credit to: Boston Organics


  • 2 zucchini, tops and bottoms removed and sliced into strips
  • 2 yellow squash, tops and bottoms removed and sliced into strips
  • 1 1/2 Tbsp extra virgin olive oil
  • salt and pepper to taste
Roasted Tomatillo Salsa:
  • 4 tomatillos, cut in half
  • 1 garlic clove, gently smashed
  • 1 Tbsp extra virgin olive oil
  • 1 jalapeno, seeded and roughly chopped
  • ½ avocado
  • ½ bunch cilantro, roughly chopped
  • 1 limes, juiced
Sweet Corn Succotash:
  • 2 Tbsp 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 tomatillos and garlic in bowl and toss with olive oil, salt and pepper. Pour mixture onto baking sheet and roast for 20 minutes or until tomatillos have softened and are slightly caramelized. Brush 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 tomatillos from the oven and put with garlic and the remaining salsa ingredients into food processor. Puree mixture until smooth. Season with salt and pepper. Set aside. Melt butter in skillet over medium-high heat. Add 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 skillet for about 3 minutes 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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