How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zucchini Tacos?

You need 9 ingredients. The key ingredients include: 3 medium zucchini, cut into 1/2 inch pieces, 3 medium yellow crookneck squash, cut into 1/2 inch pieces, 2 Tbsp. olive oil, 4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt), and more.

Is Zucchini Tacos suitable as soups & stews?

Yes, Zucchini Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Zucchini Tacos?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Tacos Recipe

Name: Zucchini Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, cut into 1/2 inch pieces; 3 medium yellow crookneck squash, cut into 1/2 inch pieces; 2 Tbsp. olive oil; 4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt); Salt to taste; 8-10 flour tortillas; 1-1/2 cups shredded cheddar cheese; Finely chopped onion and cilantro to top (about 1 cup); Salsa and sour cream to top

Zucchini Tacos – a delicious recipe with zucchini, crookneck squash, olive oil, chili pepper, Salt, flour tortillas. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 medium zucchini, cut into 1/2 inch pieces
3 medium yellow crookneck squash, cut into 1/2 inch pieces
2 Tbsp. olive oil
4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt)
Salt to taste
8-10 flour tortillas
1-1/2 cups shredded cheddar cheese
Finely chopped onion and cilantro to top (about 1 cup)
Salsa and sour cream to top

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
905 kcal
Category
Soups & Stews

Eats Now Editorial Team

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