Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Zucchini Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings. Ingredients ¼ cup extra-virgin olive oil 2 medium zucchini, cut into ½-inch rounds ½ teaspoon ground cumin ¼ 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 Directions 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. 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. Sharon Radisch Rate it Print