Warmer days are right around the corner. It’s the time to sit outside, soak up the rays and enjoy a nice, cool breeze. These zucchini tacos are PERFECT for when you want to enjoy something light and refreshing! This recipe is full of flavor and a perfect addition to your family’s plant-based meal plan!

This Zucchini Tacos Recipe is:

  • a great meal for when you want something quick and light
  • an excellent plant-based alternative
  • an easy meal to make

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Zucchini Tacos Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
  • 1 pkg hard corn taco shells
  • 1 to 2 zucchini - rinsed & sliced
  • non-stick cooking spray
  • 1 pkg taco mix
  • 1 pkg grape or cherry tomatoes - rinsed & halved
  • 2 cups angel hair slaw
  • ½ cup plant-based mayo
  • Juice from ½ lime
  • ¼ cup fresh chopped cilantro
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup red bell pepper - finely chopped
  • 1 cup plant-based parmesan cheese
  1. Toast the taco shells under the broiler in the oven for 1-2 minutes, or just as they begin to brown. They are easy to burn, so keep a close eye on them. Remove, and set aside to cool.
  2. Cover a cookie sheet with foil and spray with non-stick cooking spray.
  3. Slice the zucchini into slices and then cut the slices into rectangular strips. Strips from one half a zucchini will fill approximately 3 tacos.
  4. Lay the zucchini strips out on the foil, and sprinkle them generously with the taco mix.
  5. Roast the zucchini in the oven at 425 degrees for ten minutes.
  6. While the zucchini roasts, make the slaw:
  7. In a medium sized bowl, combine the lime juice, mayo, cilantro, salt and pepper and stir until well combined. Add in the slaw and the bell pepper and mix until well combined.
  8. When the zucchini strips have finished roasting, use a fork to transfer the strips into taco shells. Top with slaw, tomatoes, and cheese before serving.


Kristin Mataluni

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