Best 3 Zucchini And Corn Tacos Recipes
**Zesty Zucchini and Corn Tacos: A Culinary Symphony of Freshness and Flavor**
Prepare to embark on a zesty culinary adventure with our tantalizing Zucchini and Corn Tacos! These tacos burst with a vibrant medley of fresh, seasonal ingredients that dance across your palate. Savor the tender, golden zucchini and sweet, juicy corn, harmoniously blended with tangy cotija cheese and aromatic cilantro. The zesty lime crema adds a refreshing kick, while the crisp tortilla shells provide the perfect vessel for this symphony of flavors. Each bite is a fiesta of texturas and tastes that will transport you to a realm of culinary delight.
This recipe article presents two delectable variations of Zucchini and Corn Tacos, catering to a range of dietary preferences and culinary inclinations. The Classic Zucchini and Corn Tacos adhere to a traditional meatless approach, allowing the natural flavors of the vegetables to take center stage. For those seeking a more protein-packed experience, the Chicken Zucchini and Corn Tacos incorporate succulent, tender chicken, adding an extra layer of savory goodness.
Both recipes are culinary masterpieces that celebrate the bounty of summer's harvest, offering a delightful balance of flavors and textures. Indulge in a vibrant culinary journey with our Zucchini and Corn Tacos, guaranteed to become a staple in your weekly meal rotation.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI AND CORN TACOS
Provided by Jimmy Shaw
Categories Vegetable Fourth of July Picnic Vegetarian High Fiber Cinco de Mayo Father's Day Dinner Lunch Corn Squash Zucchini Summer Healthy Party Self
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
ZUCCHINI TACO SKILLET
Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.
Provided by Carolyn Williams PhD RD
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g
Tips:
- Choose firm and flavorful zucchini: Look for zucchini that is heavy for its size and has a deep green color. Avoid zucchini that is soft or has blemishes.
- Use fresh corn: Fresh corn is best for this recipe, but you can also use frozen corn if you don't have any on hand. Just be sure to thaw the corn completely before using.
- Don't overcook the zucchini and corn: Zucchini and corn should be cooked just until they are tender-crisp. Overcooking will make them mushy.
- Use a good quality taco seasoning: A good taco seasoning will make all the difference in the flavor of your tacos. Look for a seasoning that is made with a blend of spices, including chili powder, cumin, garlic powder, and onion powder.
- Don't be afraid to experiment with different toppings: There are endless possibilities when it comes to toppings for zucchini and corn tacos. Some popular options include salsa, guacamole, sour cream, cheese, and Pico de gallo.
Conclusion:
Zucchini and corn tacos are a delicious and easy-to-make meal that is perfect for summer. They are packed with flavor and nutrients, and they can be customized to your liking. So next time you're looking for a quick and healthy meal, give zucchini and corn tacos a try. You won't be disappointed!
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