The most delicious vegan tacos recipe made with charred zucchini and summer squash. Top with pico de gallo. Super easy and extremely delicious!
Recipe first posted August 21, 2011 when we lived in North Dakota and was last updated August 5, 2023.

Every time I go to the Farmer’s market I picture the mountains of snow that will soon be piled high above my head and how my produce options will be limited to the pathetic-looking specimens in the supermarket.
Admittedly, I would make a pitiful Laura Ingalls Wilder out here on the prairie. I enjoy all the modern day conveniences and still complain about not having locally-grown produce in the middle of winter. I guess living in San Francisco destroyed my inner-homsteader.
All this vegetable hoarding has led Armando to declare last week, “I can’t have pasta or stir-fry again tonight.” He can’t stand bean or grain salads so I started thinking tacos.
Summer squash make excellent tacos when tossed in a hot pan with a little onion and spice. The trick is to make sure the pan and oil are hot, but not smoking, and to not stir too much. This will give you nice charred spots without the squash turning to mush.
If you love vegan tacos, check out the jackfruit tacos in my book, Plant Powered Mexican!
Here’s Why You’ll Love These Vegan Tacos
- Endlessly customizable—make them spicier with sliced jalapeños, add more vegetables or beans
- Super fresh tasting with lightly charred summer squash, onions, and garlic
- Really easy with just a quick sauté of veggies like my vegan chipotle mushroom tacos
- Excellent way to use up all the summer zucchini
- Summer squash filling is awesome outside of the tortilla as well. Use in rice bowls, in a torta, or stuffed in a gordita.
Ingredients

Here’s the basic rundown of what you need to make these vegan tacos. I like to keep them simple but of course you can take these in a million different directions. Feel free to add crumbled tofu, diced avocado, bell peppers, or even refried beans.
- Olive oil or a more neutral-flavored oil if you prefer. I also like avocado oil.
- Red onion for a bit of sweetness. White onion would also work.
- Garlic or garlic powder
- Summer squash. Use zucchini, yellow squash, patty pan squash or any combination of the three.
- Ground cumin. To add that intense earthy punch.
- Corn tortillas or flour tortillas if you prefer just make sure to warm them first. Blue corn tortillas are my favorite if you can find them. Or make your own.
- Fresh cilantro for sprinkling over the zucchini at the end right before serving.
- Kosher salt. I always use Morton kosher salt unless otherwise specified.
- Pico de Gallo for serving. Other garnish options could include guacamole, mango salsa, vegan cheese, shredded lettuce, and lime wedges for squeezing lime juice over the tacos.
How To Make This Recipe
step one
Saute onions and garlic. Heat oil in a large skillet over medium-high heat. Add onions and garlic and season with salt. Cook, stirring occasionally until tender, but not browned.
step two
Char summer squash. Add summer squash and toss in the oil then let cook, undisturbed until there are spots of dark brown on the side touching the pan. Give a stir and let char on the other side. Add cumin and another generous pinch of salt and stir. If you want to add a touch of spice you could also stir in a teaspoon chili powder as well.

step three
Serve. Once squash is nicely charred and cooked through, but not mushy, give a taste and see if if needs more salt. Stir in the cilantro. Spoon into warm tortillas, top with Pico de Gallo or your favorite salsa and serve.
*Chef’s Tip: Use High Heat
The secret to the summer squash filling is to get the pan really hot and char the outside of the zucchini quickly while keeping the inside al dente. So make sure you are cooking over medium-high to high heat (depending on the power of your stove).
*Chef’s Tip: Don’t Stir
The other key when cooking zucchini and summer squash is to not stir it too much. You want to give it a chance to get nice and browned before stirring. But watch closely, this is a quick sauté, you don’t want to walk away and come back to a burnt taco filling.
What To Serve with Them

These tacos make an excellent light Meatless Monday meal but if you want to round it out, try serving with:
- Cilantro-Lime Cabbage Slaw
- Best Ever Canned Black Beans
- Papas Con Chile {Crispy Potatoes in Red Sauce}
- Veracruz-Style Hominy
- Tomato Avocado Salsa
Vegan Taco FAQ’s
How can I get more protein in these tacos? This is one of my favorite summer veggie taco dishes because it is so easy and has so much flavor. If you need an extra bit of protein, add crumbled vegan taco meat to the filling. You can find lots of plant-based options in the grocery store or try Lindsay’s homemade recipe—it’s really good.
I don’t like zucchini. Can I use other vegetables? Sure! swap cauliflower for the summer squash to make cauliflower tacos or in the winter months I use the same technique to make sweet potato or butternut squash tacos. You can also make a filling with roasted veggies.
Are these vegan tacos healthy? Absolutely! They are packed full of nutrition. High in fiber, low in calories with tons of vitamins and zero saturated fat. According to the U.S. Department of Agriculture (USDA), zucchini and summer squash are high in vitamin C and vitamin B.
More Taco Recipes To Try!
- Vegan Tacos with Mushrooms and Jicama Slaw
- Roasted Sweet Potatoes and Sprouted Lentil Tacos
- Quinoa Tacos with Chorizo
- Chiles en Nogada-Style Pork Tacos
- Ground Beef Picadillo Tacos
- Shredded Beef Tacos
- Grilled Fish Tacos with Sweet Corn Salsa
Don’t Miss One Of The Best Vegan Taco Recipes
You will love all the flavors and textures of these summer squash tacos. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly newsletter, lots of good stuff there too!

Summer Squash Tacos
The most delicious vegan tacos recipe made with charred zucchini and summer squash. Top with pico de gallo. Super easy.
Ingredients
- 3 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices
- 1 teaspoon ground cumin
- 10-12 corn tortillas
- Pico de Gallo , for serving
- 1/2 cup chopped cilantro
- Kosher salt
Instructions
- Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
- Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
- Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
- Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.
Notes
- Make-ahead Instructions: This summer squash filling is best eaten right away but any leftovers can be reheated in the microwave or on the stove top until warm.
- Summer squash: Use zucchini, yellow squash, patty pan squash or a combination. Look for small to medium-sized firm squash for the best flavor.
- Pico de gallo: Make homemade or swap for your favorite store-bought salsa.
- Charring the squash: Don't be afraid to use high heat and keep the stirring to a minimum when charring the squash. You want it to be nicely browned on the outside but still have some bite.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 29Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
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These vegetarian tacos look so refreshing and delicious! Definitely gonna try soon! Thanks for sharing!
Thank you! Please let me know when you do.