Vegan Zucchini Tacos with Salsa Verde

This weeknight-ready vegan taco spread is ready in half an hour

Photo: Laura Murray, Food Styling: Anna Billingskog

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Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.

For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer.


More Related Recipes to Try Next:
Grilled Portobello Tacos with Salsa Verde
Vegan Zucchini Lasagna with Cashew Cheese Filling
Linguine with Grill-Roasted Tomatoes and Zucchini Pesto

Vegan Zucchini Tacos with Salsa Verde

Prep Time
10 min
Cook Time
20 min
30 min


  • 2 tablespoons olive oil
  • 1 medium onion, quartered and thinly sliced
  • 3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)
  • 3/4 cup prepared salsa verde
  • 3/4 cup water
  • 1/4 cup chopped cilantro
  • Salt and black pepper, to taste
  • 8 corn or flour tortillas


  1. In a large skillet over medium-high heat, heat oil.
  2. Add onion, and sauté 5 minutes, or until softened and browned.
  3. Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.
  4. Stir in cilantro, and season with salt and pepper, if desired.
  5. Spoon mixture into tortillas and serve immediately
From 2014

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