Zucchini and Corn Tacos

zucchini and corn tacos Entree Mexican
Zucchini and Corn Tacos
  • Prep 10 min
  • Total 20 min
  • Servings 6
Updated July 18, 2017


tablespoons olive oil
medium zucchini, cut into medium pieces
onion, finely chopped
small can corn, drained
teaspoon chili powder (chili powder in English)
teaspoon ground cumin
cup Monterey Jack cheese, grated (optional)
Corn tortillas


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  • 1
    Heat the olive oil in a medium pan of medium-high heat. Sauté the onions for 2 to 3 minutes.
  • 2
    Add the zucchini, corn, chili powder and ground cumin. Season with salt and ground black pepper, to taste. Cook, stir from time to time, from 8 to 10 minutes or until the zucchini has cooked completely. Remove from the heat.
  • 3
    To make the tacos, place the tortillas in two dishes. Serve 3 tablespoons of the mixture on each of the tortillas. Garnish with shredded cheese and/or spicy salsa you prefer. Enjoy!

Expert Tips

  • You can skip the chili powder if you don't like spicy food.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Who said tacos can only be made with meat? Vegetarian tacos, like these filled with zucchini and corn, are an excellent alternative for those who don’t want to eat meat. They're also really great for lent. Personally, I love vegetarian tacos, especially after the new year when we want to eat more nutritious meals to lose weight or just eat a little lighter after the holidays.

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