Zucchini Verde Tacos


Tangy, spicy salsa verde blooms to its full flavor potential when cooked, which is why it’s often used in enchiladas. Here, it coats lightly cooked zucchini chunks for a satisfying taco filling with a hint of heat. Serve in warmed flour or corn tortillas.

  • 8Servings


  • 2 tsp. olive oil, divided
  • 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
  • 1/4 cup chopped cilantro


Heat oil in large skillet over medium-high heat. Add onion, and sauté 5 minutes, or until softened and browned. 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. Stir in cilantro, and season with salt and pepper, if desired. Spoon into tortillas, and serve.

Nutrition Information

  • Calories: 36
  • Carbohydrate Content: 5 g
  • Fat Content: 2 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 175 mg
  • Sugar Content: 3 g