Incorporating more vegetarian meals into my rotation is something I always try to do, especially as we enter Chicago’s warmer season. I won’t lie, getting all of my servings of vegetables in hasn’t always been easy. I am also a huge meat lover, but I promise these zucchini tacos are a delicious, filling swap for traditional meat tacos. They are filling with a meaty mouth feel, savory, crispy and addicting.
Being a diabetic on Weight Watchers, vegetables are a great way to not only stay within my point allowance (or calorie deficit), but keep me from needing to use so much insulin as well. As someone who didn’t experiment or try a lot of vegetables until she was 30 years old, I have come a long way in terms of expanding my veggie palette.
The Chopping Block is now offering a Hands-On Vegetarian Boot Camp on Saturday, June 24 at 10am. We'll teach you how to create plate after plate of meatless deliciousness as well as explore vegetarian protein options! It’s a fantastic way to learn how to incorporate more vegetarian meals into your life.
This recipe is for one person, but can easily be multiplied for however many servings you need. These tacos are a great breakfast, lunch, or dinner, and come together very quickly.
Scroll down for a printable version of this recipe
Servings: 1 (3 tacos)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 medium zucchini
1 tablespoon Sazon seasoning*
salt and pepper
1/2 ounce shredded cheddar cheese
3 corn tortillas
3 Tablespoons radish, chopped
1/2 cup baby spinach, chopped
Salsa of your choice
*Traditional Sazon seasoning is a blend of coriander, cumin, achiote, garlic powder, oregano, salt and pepper.
If these tacos have you craving more Mexican food, we have plenty of options for Cinco de Mayo this Friday: