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

Zucchini Tacos Recipe

Kristin Mataluni
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 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
  • 1/2 cup plant-based mayo
  • juice from 1/2 lime
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup red bell pepper finely chopped
  • 1 cup plant-based parmesan cheese


  • 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.
  • Cover a cookie sheet with foil and spray with non-stick cooking spray.
  • Slice the zucchini into slices and then cut the slices into rectangular strips. Strips from one half a zucchini will fill approximately 3 tacos.
  • Lay the zucchini strips out on the foil, and sprinkle them generously with the taco mix.
  • Roast the zucchini in the oven at 425°F for ten minutes.
  • While the zucchini roasts, make the slaw:
  • 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.
  • 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.
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