Easy Summer Veggie Tacos Recipe with Zucchini and Cheese

Looking for a fresh, flavorful dinner that comes together in just 25 minutes? These easy summer veggie tacos are packed with sautéed zucchini, tender onions, mild green chiles, tomatoes, and a delicious combination of melted cheddar and crumbly cotija cheese.

A touch of cumin and oregano brings out the natural flavor of the vegetables, while fresh cilantro adds a bright finish. Wrapped in warm corn tortillas, these tacos are simple, satisfying, and perfect for a quick weeknight meal.

Whether you're planning a Meatless Monday dinner, a summer lunch, or a casual taco night, this vegetarian veggie tacos recipe is easy to customize with your favorite toppings. Add black beans for extra protein, squeeze fresh lime over the filling, or finish with a drizzle of chipotle mayo for a little smoky heat.

Why You'll Love These Veggie Tacos

Fresh and flavorful: Zucchini, green chiles, onion, garlic, and tomato create a colorful filling with a balance of sweet, savory, and mildly spicy flavors.

Ready in 25 minutes: The vegetables cook quickly in a skillet, making these tacos ideal for busy weeknights.

A satisfying vegetarian meal: Melted cheddar and cotija add richness and savory flavor, while the vegetables provide texture and freshness.

Easy to customize: Add beans, tofu, avocado, or your favorite salsa to make the tacos your own.

Perfect for summer: Seasonal squash, fresh cilantro, and juicy tomatoes make these tacos especially appealing during warmer months.

Veggie Tacos Recipe

Guiseppe

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Calories

496

Cuisine

Mexican

Category

Vegetarian / Dinner

These easy Summer Veggie Tacos are bursting with fresh zucchini, chiles, and cotija cheese—ready in just 25 minutes for a quick, healthy vegetarian dinner!

Ingredients

• Extra virgin olive oil
• 1 cup roughly chopped zucchini or summer squash (1–2 medium)
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 large mild green chile (Anaheim or Hatch), seeded and chopped
• ½ jalapeño, seeded and minced (optional for spice)
• Pinch kosher salt, plus more to taste
• Pinch ground cumin
• Pinch dried oregano
• 1 small to medium tomato, chopped
• 4 corn tortillas
• 4 slices cheddar cheese
• ¼ cup crumbled cotija cheese (or feta as a substitute)
• Fresh cilantro, chopped

Directions

1. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini, onion, garlic, green chile, and jalapeño. Sprinkle with salt, cumin, and oregano. Stir occasionally until veggies are lightly browned and fragrant (about 6–8 minutes).
2. Add chopped tomatoes, reduce heat to low, and cook for another 2–3 minutes to meld the flavors.

Option 1 – Stovetop:

1. Heat a small amount of oil in a pan. Add a tortilla, flipping it until soft with small air pockets. Add a slice of cheese on one half and fold it over. Cook until cheese melts.

Option 2 – Microwave:

1. Place 2 tortillas on a paper towel and heat for 40 seconds. Add cheese to one side, fold, then heat another 20 seconds until melted.
2. Open the tortillas and spoon the sautéed veggie mixture inside. Top with crumbled cotija cheese and chopped cilantro.
3. Serve immediately while warm and melty.