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Zucchini Tacos


Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sharon Radisch

Source: Martha Stewart Living, April 2016


  • 1/4 cup extra-virgin olive oil
  • 2 medium zucchini, cut into 1/2-inch rounds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Coarse salt and freshly ground pepper
  • 1 cup finely chopped white onion (from 1 medium onion)
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 corn tortillas
  • Sour cream, crumbled goat cheese, sliced radishes, pickled jalapenos and carrots, and lime wedges, for serving


  1. In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.

  2. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.

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