The project I am working on right now requires me to purchase a lot of extra groceries, as I am currently working on a large side project. You know how I hate to see food go to waste, so I took a look at all the ingredients I had on hand and came up with these tasty little tacos with zucchini, all that I needed to purchase was the zucchini. That’s a win for me.

It was my intention to make these tacos vegan, but when I found that I had a bit of monterrey jack cheese in my fridge, it was time to make them vegan again. It is true that once I added that cheese, the tacos went from “good” to “NOM”. Even though the avocado slices were already in there, there was something about the monterrey jack cheese that really lifted them above the rest. These tacos are so good, they’ll make you want to stuff your faces with them.

The avocado was undoubtedly the most expensive item here. Although I already had the avocado on hand, I wasn’t at a loss because if I didn’t have it, the monterrey jack cheese would have been sufficient to replace it. In other words, if you are on a budget that is extremely tight (and who isn’t?) you might want to keep this in mind.

As an added bonus, if you don’t happen to have the ingredients to make the homemade taco seasoning on hand, you can make do with one packet of store bought taco seasoning in its place (though you won’t need the additional garlic powder listed below).

Read the article below by Apronese to make this delicious Tacos together for the whole family on the weekend.

Roasted Corn & Zucchini Tacos

These roasted corn and zucchini tacos are filling, flavorful, AND inexpensive! Healthy and vegetarian, no one will miss the meat.

Author: Beth

Prep Time: 15 mins/ Cook Time: 25 mins/ Total Time: 40 mins

Servings: 6 2 small tacos each


  • 2 zucchini ($1.68)
  • 8 oz. frozen corn ($0.78)
  • 1 packet taco seasoning ($0.34)
  • 1/4 tsp garlic powder ($0.02)
  • 2 Tbsp olive oil ($0.32)
  • 1 15oz. can black beans ($0.87)
  • 1/4 tsp salt, if needed ($0.02)
  • 12 small corn tortillas ($0.96)
  • 1 avocado (optional) ($2.00)
  • 4 oz. shredded monterrey jack cheese ($1.20)
  • 1/4 bunch cilantro (optional) ($0.20)


  • It is recommended to preheat the oven to 400oF before cooking. Cut the zucchini into small cubes, which are just slightly bigger than the pieces of corn. Combine the diced zucchini, corn, olive oil, taco seasoning, and garlic powder in a bowl and stir together until everything is well combined and coated thoroughly with the oil and seasonings.
  • On a baking sheet lined with aluminum foil, spread the zucchini and corn mixture evenly on the surface. Roast in the preheated oven for 25 minutes, or until the vegetables look slightly shriveled. While the vegetables roast, rinse the black beans and let them drain well.
  • As soon as the vegetables have been roasted, combine them with the black beans that have been well drained. Season the mixture with extra salt, as needed, (I added about 1/4 teaspoon). Cut the avocado into 12 slices and serve immediately.
  • After the corn tortillas have been lightly toasted in a dry skillet, you can fill them up with a small scoop of the zucchini corn mixture and sprinkle it with shredded Monterey Jack cheese, a slice of avocado, and a few sprigs of cilantro.


Serving: 2 Tacos ・ Calories: 393.33 kcal ・ Carbohydrates: 48.4 g ・ Protein: 16.25 g ・ Fat: 17.12 g ・ Sodium: 556.75 mg ・ Fiber: 14.13 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

Top view of a bowl of Roasted Corn & Zucchini Taco filling

Step by Step Photos

Package of frozen Corn and two zucchini

Using corn and zucchini is one of my favorite vegetable combinations since the corn turns sweet when roasted and the zucchinis become creamy when roasted.

What a yummy combination. I used 8 oz (half of the bag) of corn and two medium zucchinis for the recipe.

Chopped Zucchini

You should also remember that it’s important to chop up the zucchini as small pieces, so that they roast at the same speed as the corn, if you want them to roast at the same speed.

You can do this by cutting the zucchini in half lengthwise, so that it can be laid down on a flat surface. It is then best to cut the zucchini lengthwise a few more times, then cut the matchsticks into small pieces by cutting across.

Chopped zucchini, corn and seasoning in mixing bowl

To prepare the zucchini and corn, place two tablespoons of olive oil, one batch of taco seasoning, and 1/4 teaspoon garlic powder into a bowl and add the zucchini and corn.

My taco seasoning recipe does not include garlic powder because I usually use fresh garlic in my recipes, but I did not use fresh garlic this time around, so I supplemented with a little garlic powder.

Furthermore, the taco seasoning I have created does not contain a lot of salt, so you may want to add some after your vegetables are done roasting.

Veggies stirred with seasoning in mixing bowl

In order to coat everything evenly with oil and spice, stir everything together really, really well. Spread the mixture out evenly on a baking sheet that is covered with foil.

The vegetables should be roasting in an oven that has been preheated to 400 degrees. Roast it for 25 minutes or until the vegetables have begun to look a little shriveled and soft.

Vegetables spread out on baking sheet

This is how it looks right now. The steam is still rising off of the tasty veggies… MMmmm. While the corn and zucchini are roasting, you can rinse and drain the black beans. Make sure the beans drain well in order to avoid the tacos becoming soggy.

Roasted veggies put back in mixing bowl and black beans added

Then, add the well drained black beans and mix them well into the mixture. You may want to add a little salt to the mixture if you notice that it is too bland (homemade taco seasoning doesn’t contain a huge amount of salt, but a store-bought packet will probably have plenty of salt in it).

top view of one Roasted Corn & Zucchini Taco built with toppings on plate

As you prepare the tacos, it is a good idea to toast the tortillas in a dry skillet for a bit to get out some of the raw flavor.

Just cook them in a hot skillet until they are slightly stiffened, but still pliable enough to wrap around a taco. In a bowl, place a scoop of corn-zucchini mixture, an avocado slice, a few cilantro sprigs, and a pinch of Monterey jack cheese on top.

I thought that adding a little lime juice, if you happen to have one sitting around (like I happened to), would probably enhance the taste of the dish a little bit, but I didn’t think it would really enhance the flavor enough to include it in the recipe.

Close up of Roasted Corn & Zucchini Taco

The taco is a little bundle of love wrapped in a tortilla.

Tacos are still an easy and popular dish to enjoy with the family on the weekend. with Apeonese it’s a pleasure to eat and talk with the whole family, how about you, tell us.