These Blackened Zucchini Tacos are a delicious and filling plant-based dinner. The zucchini is perfectly roasted with warm spices in a corn tortilla with all your favorite toppings.
These delicious Blackened Zucchini Tacos are my first new recipe to photograph in the new house! I’m still experimenting with lighting and don’t have any of my usual food photography props unpacked yet, but I’m excited to return to cooking! I am super excited to share the recipe for these zucchini tacos with you today 
In the past few years, zucchini has become one of my favorite vegetables to cook with. It doesn’t have a strong flavor when raw, but if you roast it until browned, it tastes absolutely delicious!
How To Make Zucchini Taste Amazing!
I’ve come up with a few tips and tricks to really get the flavor out of zucchini, and I’ll share them with you now:
- Season it well – You don’t have to use a ton of different seasonings as I did in this recipe, but you do need to season it well. Honestly, when making lazy roasted zucchini, I only use salt and olive oil as a seasoning, but the salt really does help bring out the natural flavors when roasting.
- Cook with olive oil – I know not everyone loves to use olive oil, but I find it gives the zucchini a really great flavor. You could also use any other type of oil you like, I just prefer the taste of olive oil when roasting vegetables.
- Get it brown – This is one of the most important parts. When you let it brown, it caramelizes, and that’s what you’re going for; the combination of the seasoning, olive oil, and caramelization takes zucchini to the next level.
How To Make These Blackened Zucchini Tacos
- Preheat the oven to 425 degrees F. Cut the zucchini into medium-sized pieces and place them on a large baking sheet. Toss with olive oil and all the spices until the zucchini is well coated. Roast the zucchini until browned and soft, 20-25 minutes, stirring once.
- Heat tortillas, if desired. Add a heaping spoonful of the blackened zucchini and then your favorite toppings. Enjoy!
The Best Zucchini Taco Tips and Tricks
There are so many ways you can enjoy these Blackened Zucchini Tacos, so here are a few suggestions I have to make them the best-ever Zucchini Tacos:
- I like to lightly char the tortillas over an open flame. This gives them a little flavor while also warming them up. If you don’t have access to an open flame, you can warm them in the microwave, stovetop, or oven.
- Guacamole always makes tacos better! I like to spread a spoonful on the tortilla before adding any of the toppings. Not only do I love the flavor of guacamole, but it also helps the toppings stick to the tortilla better. It’s especially a great addition if you’re not adding any cheese.
- I didn’t cook any beans with the zucchini, but I did add a small handful of black beans on top of each taco for some added protein. You can skip the beans or add a different kind of bean that you prefer. You could also roast the beans with the zucchini, but I didn’t want to take away from these being zucchini tacos.
- Go crazy or be minimal with your toppings – I went on the minimal side with mine and just added some cherry tomatoes, red onion, and cilantro. Again, I really wanted the zucchini to stand out, so I didn’t want to overpower it.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Vegan Taco Recipes?
Vegan Tacos with Tahini Cheese Sauce
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Blackened Zucchini Tacos
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These Blackened Zucchini Tacos are so flavorful and perfect for a plant based taco night!
Ingredients
- 2–3 medium sized zucchini
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/3 teaspoon herbs de Provence, or dried Italian herbs
- Corn tortillas and desired toppings: black beans, avocado, tomato, onion, cilantro, hot sauce, jalapeño, lettuce, cheese, etc…
Instructions
- Pre-heat oven to 425 degrees F. Cut the zucchini into medium sized pieces and place on a large baking sheet. Toss with olive oil and all the spices until zucchini is well coated. Roast zucchini until browned and soft, 20-25 minutes, stirring once.
- Heat tortillas, if desired, add in a heaping spoonful of the blackened zucchini and then add on your favorite toppings. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Oven
- Cuisine: American
You had me at “shmear”!
haha!
Amazingly good tacos. Now our family favorite!
Spices were perfect. Used smear of refried beans at base then zucchini and toppings(avocado, tomato, red onion, lettuce and cilantro). Charred small yellow corn tortillas on dry cast iron skillet prewarmed to med high for 25 sec. per side. Perfect meal!
Devoured!!!!!
That is so nice to hear!! Thank you!
These were amazing and such a simple dinner idea! By far one of my favorite taco recipes to date. My husband said they were a 10 out of 10. I can’t wait to peruse your other recipes.
Aww, yah!! That is so nice to hear!
This was so delicious! A great way to use up zucchini and make it taste good too!
Simple but good! I just bought lots of zucchini so Thanks for the inspiration!
This is the best way to prepare zucchini. I roast it like this to use in any recipe or dish; even an omelet.