The zucchini tacos are a quick and light alternative to the classic Mexican tortillas, to fold and fill. A vegetarian and light appetizer made with vegetables, super easy and quick to prepare, also perfect to bring to the table for a last-minute aperitif. A vegetarian recipe that’s very popular on the web and one I wanted to try. Lately, I’ve been very intrigued by these light and vegetarian recipes. It might be because the heat these days makes me less inclined to cook, but with this dish, I’ve solved at least one dinner. In my version, I used zucchini, but you can also replace them with carrots and then fill these finger foods with ingredients you prefer. I used robiola and cherry tomatoes, a fresh and light filling that always pleases everyone in the family. These tacos are baked, but they can also be cooked in a pan. If you’re curious to discover the recipe, follow me in the kitchen because the zucchini tacos will be ready in a click!
If you are interested in other zucchini recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 146.86 (Kcal)
- Carbohydrates 7.81 (g) of which sugars 2.00 (g)
- Proteins 9.59 (g)
- Fat 8.79 (g) of which saturated 1.89 (g)of which unsaturated 1.61 (g)
- Fibers 0.87 (g)
- Sodium 687.11 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 zucchini
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons breadcrumbs
- salt (to taste)
- 2.6 oz robiola cheese
- cherry tomatoes (to taste)
Tools
- Grater
- Bowl
- Baking Tray
- Parchment Paper
Steps
First, wash the zucchini, trim the ends, and grate it with a wide-hole grater into a bowl. Then add the egg, breadcrumbs, Parmesan cheese, and salt and mix until you get a homogeneous mixture.
Next, take some mixture with a spoon and place it in mounds on a baking tray lined with parchment paper. Flatten them well into circles and bake in a static oven at 356°F for 10 minutes and the last 5 minutes with a fan function. They should be golden on both sides.
Meanwhile, wash the cherry tomatoes, cut them into wedges, and set them aside.
Take the tacos out of the oven, spread some robiola or other spreadable cheese on each one, and fill with some previously cut cherry tomatoes.
Variations and Tips
The tacos can be stored for one or two days in the fridge. Alternatively to zucchini, you can use carrots following the same recipe. You can also fill the tacos with salmon, beans, or other ingredients of your choice.
