Zucchini and Crimini Street Tacos

I’ve got a favorite taco recipe to share that’s veggie-tastic! These street tacos are piled high with sautéed crimini mushrooms, zucchini, summer squash, onions, then sprinkled with salty panela cheese. This is just the way to use up this summer’s garden squash.

Veggie Taco Recipe with Summer Squash and Mushrooms | ASpicyPerspective.com #vegetarian #tacos #gardening #fresh

As a novice gardener, I never have the wherewithal to know what I can grow, and how much of it I should grow. I haphazardly plant vegetable seedlings each year and cross my fingers.

Some years I get lucky, and other years not so much.

How to Make Veggie Taco Recipe with Summer Squash and Mushrooms | ASpicyPerspective.com #vegetarian #tacos #gardening #fresh

Last year, I decided to plant zucchini and summer squash for the very first time.

I was excited to grow my own squash plants so I could harvest the squash blossoms for stuffing and pan frying. I never actually intended to have squash. 

Little did I know that the squash I planted would really really like my yard and not want to stay small so I could harvest only the blossoms.

Veggie Taco Recipe with Summer Squash and Mushrooms | ASpicyPerspective.com #vegetarian #tacos #gardening #fresh

Instead, the plants grew, bloomed, and produced squash faster than I could pick the blossoms, and low and behold I had a mess of squash on my hands all summer. Several of them grew so large they looked like giant toes, about the size of a rolls of paper towels. I quickly learned why farmers pick them small… pleck!

It seems like we ate squash every day last summer. Some sautéed with tomatoes, some made into southern squash casserole, some in salads, and some in tacos.

Vegetarian Taco Recipe with Summer Squash and Mushrooms | ASpicyPerspective.com #vegetarian #tacos #gardening #fresh

This taco recipe was my favorite way to eat squash last summer, so I want to share it with you while you still have a bushel or two in your garden (or at your farmers market.)

It’s such a simple recipe and takes less than 15 minutes to cook. You simply sauté onions, crimini mushrooms, and your fresh garden squash, along with some smoky spices.

Veggie Taco Recipe with Summer Squash and Mushrooms | ASpicyPerspective.com #vegetarian #tacos #gardening #fresh

It’s best to sauté the veggies individually so they’re not crowded in the pan. That causes them to steam and get mushy.

Then pile all the veggies into fresh corn tortillas and sprinkle with a really good California-made hispanic cheese, like panela.

This veggie taco recipe is fresh, flavorful and packed with nutrients. It will make you wish your squash plants were even more aggressive!

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Yield: 8-10 tacos

Prep Time: 20 minutes

Cook Time: 15 minutes

Zucchini and Crimini Taco Recipe

Ingredients:

  • 1 large onion, peeled, quartered and sliced thin
  • 1 1/2 lbs. crimini mushrooms, sliced thin
  • 2 zucchini, sliced thin
  • 2 summer squash sliced thin
  • 4 garlic cloves, minced
  • 4 Tb. butter
  • 1 Tb. cuban seasoning (McCormick makes a good one)
  • 2 tsp. cumin
  • 1/4 chipotle chili powder
  • 1 tsp. salt
  • 1 1/2 cups crumbled California panela cheese (or queso fresco)
  • 1 package corn tortillas

Directions:

  1. Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
  2. Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
  3. To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.

More Summer Tacos

Corn-Crusted Fish Tacos

Grilled Shrimp and Corn Tacos with Creamy Ranchero Sauce

Baked Chicken Tacos – Novice Housewife

Thai Chicken Tacos – Gimme Some Oven

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44 Responses to “Zucchini and Crimini Street Tacos”

  1. #
    1
    Kiran @ KiranTarun.com — August 21, 2013 @ 4:02 am

    Love tacos and this vegetarian version looks so delish!! Good luck with your lush garden this year. I need your green thumb :D

    Pinned!!

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — August 21, 2013 @ 5:51 am

    I’m looooving this for quick weeknight meals! Yum!

    Reply

  3. #
    3
    Alison @ Ingredients, Inc.al — August 21, 2013 @ 6:06 am

    These are gorgeous! Love the vegetarian option

    Reply

  4. #
    4
    Tieghan — August 21, 2013 @ 6:21 am

    Mmm! These are so pretty and I love a good vegetarian taco every now and then! These look perfect!

    Reply

  5. #
    5
    Marian (Sweetopia) — August 21, 2013 @ 6:43 am

    The perfect lunch! Looks so good, Sommer!

    Reply

  6. #
    6
    Belinda @zomppa — August 21, 2013 @ 6:48 am

    I’m so impressed with your garden goodies – and how good they turned out to be!

    Reply

  7. #
    7
    Julie @ Table for Two — August 21, 2013 @ 6:48 am

    This is the perfect lunch or dinner idea! Love the veggies!

    Reply

  8. #
    8
    Bev @ Bev Cooks — August 21, 2013 @ 6:58 am

    Oooooo, gurl!

    Reply

  9. #
    9
    Cathy Pollak ~ Noble Pig — August 21, 2013 @ 7:20 am

    These are amazing sounding. I love mushrooms in a taco but have ofton used chanterelles. Time to try something different!

    Reply

  10. #
    10
    Kelly Senyei | Just a Taste — August 21, 2013 @ 7:30 am

    Yes, yes and yessss! These look amazing!

    Reply

  11. #
    11
    Jeanette — August 21, 2013 @ 7:59 am

    I’ve never seen panela cheese or cuban seasoning in the supermarket (although I always pick up my favorite Columbian seasoning from a Cuban restaurant we frequent whenever we’re in Florida). Sounds fantastic Sommer!

    Reply

    • Lynne — August 21st, 2013 @ 8:42 am

      That would be “Colombian”…

      Reply

  12. #
    12
    Lynne — August 21, 2013 @ 8:05 am

    Really? California butter? Get your butter from the REAL dairy state (the one that also produces internationally award winning cheese)….WISCONSIN!!!

    Reply

  13. #
    13
    Maria — August 21, 2013 @ 8:15 am

    My kind of taco! LOVE!

    Reply

  14. #
    14
    Jennie @themessybakerblog — August 21, 2013 @ 8:22 am

    Squash and zucchini are monsters in the garden. They really take over. These tacos look amazing–the perfect use for an abundance of summer produce.

    Reply

  15. #
    15
    Meagan @ A Zesty Bite — August 21, 2013 @ 8:30 am

    I am seriously craving these tacos right now for breakfast.

    Reply

  16. #
    16
    Cookin Canuck — August 21, 2013 @ 8:49 am

    I’m going to have to look in our spice aisle for that Cuban seasoning. These tacos are the perfect way to use up those zucchini (my garden has the same “problem” right now).

    Reply

  17. #
    17
    marla — August 21, 2013 @ 9:26 am

    Love this meatless meal!

    Reply

  18. #
    18
    Heather Christo — August 21, 2013 @ 9:27 am

    these really look fantastic. I love that they are vegetarian.

    Reply

  19. #
    19
    Laura (Tutti Dolci) — August 21, 2013 @ 10:01 am

    I love veggie tacos, these are fab!

    Reply

  20. #
    20
    Lauren @ Climbing Grier Mountain — August 21, 2013 @ 10:25 am

    So pretty! I really need to freshen up my taco menu and these are just the ticket! Love!

    Reply

  21. #
    21
    Julia — August 21, 2013 @ 10:49 am

    This is such a great, healthy way to use up the zucchini from my garden. I love this idea!

    Reply

  22. #
    22
    Gaby — August 21, 2013 @ 12:39 pm

    mmmmmmm love me some street tacos!

    Reply

  23. #
    23
    cassie - bake your day — August 21, 2013 @ 1:24 pm

    I’ll eat veggies all day if they are served like this!

    Reply

  24. #
    24
    Kiersten @ Oh My Veggies — August 21, 2013 @ 2:15 pm

    Yay for veggie tacos! Mushrooms and zucchini sounds like the perfect filling. :)

    Reply

  25. #
    25
    Georgia @ The Comfort of Cooking — August 21, 2013 @ 2:55 pm

    I can’t get enough zucchini in the summer! These look SO delicious!

    Reply

  26. #
    26
    Ash-foodfashionparty — August 21, 2013 @ 4:33 pm

    Perfect healthy tacos and how fun it would be to cook with home grown, right..
    looks delicious.

    Reply

  27. #
    27
    Rachel Cooks — August 21, 2013 @ 7:43 pm

    This is my kind of taco! Looks AMAZING!

    Reply

  28. #
    28
    Brian @ A Thought For Food — August 22, 2013 @ 5:12 am

    We’re big taco fans in our house. These look magnificent!

    Reply

  29. #
    29
    Carolyn — August 22, 2013 @ 5:57 am

    A great healthy take on tacos, Sommer!

    Reply

  30. #
    30
    DessertForTwo — August 22, 2013 @ 6:40 am

    I’m a veggie taco fanatic! Such a great use of veggies :)

    Reply

  31. #
    31
    Marly — August 22, 2013 @ 8:23 am

    I LOVE veggie-tastic recipes…and this one looks like a real winner! Can’t wait to give it a try…as soon as my neighbors donate some of their extra zucchinis (like they do every year just about this time). I love my neighbors!

    Reply

  32. #
    32
    Crystal @ Simply Playful Fare — August 22, 2013 @ 9:24 am

    These look so good! I love corn tortillas, and sauteed mushrooms and zucchini!

    Reply

  33. #
    33
    Mushrooms Canada — August 22, 2013 @ 12:11 pm

    Oh my goodness, this is the perfect summer recipe! I love using Crimini mushrooms in place of White Button. They have so much added mushroom-y flavour! Thanks for sharing your amazing recipe…

    -Shannon

    Reply

  34. #
    34
    Tammela — August 22, 2013 @ 1:25 pm

    These look just perfect.

    Reply

  35. #
    35
    RavieNomNoms — August 22, 2013 @ 7:12 pm

    Perfection, I love this idea!

    Reply

  36. #
    36
    Jen @JuanitasCocina — August 22, 2013 @ 7:51 pm

    Simply divine! I can have 3, since they’re healthier for me, right? I mean…also for tasting.

    Reply

  37. #
    37
    Russell at Chasing Delicious — August 23, 2013 @ 7:58 am

    These tacos look very healthy. I’m not sure how I feel about that. Just kidding. I love it. Yum!

    Reply

  38. #
    38
    Sandy Coughlin — August 23, 2013 @ 8:04 am

    Girl, you know I can’t resist a zucchini recipe! This is such a great vegetarian dish!

    Reply

  39. #
    39
    Stephanie @ Eat. Drink. Love. — August 23, 2013 @ 11:06 pm

    I am loving these veggie tacos!!

    Reply

  40. #
    40
    Jenny Flake — August 26, 2013 @ 2:52 pm

    These tacos!!! Mmmm :)

    Reply

  41. #
    41
    Nutmeg Nanny — August 26, 2013 @ 5:09 pm

    Oh yes! These are filled with so much tasty goodness, have to make this asap :)

    Reply

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