Crispy Baked Zucchini Feta Tacos - a delicious healthy vegetarian taco recipe. The beans and cheese make these tacos high in vegetarian protein. The combination of feta, zucchini and lemon makes these tacos scream summer and spring.
For more amazing taco recipes try my or my crispy baked sweet potato black bean tacos or my buffalo chickpea tacos.
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Why you'll love this recipe
Thanks to the zucchini, feta and lemon these tacos are perfect for spring and summer.
It is vegetarian and can be made vegan and gluten free.
The white beans and feta makes these tacos high in protein.
It is perfect the perfect healthy vegetarian dinner.
Ingredients
- garlic
- onion
- jalapeno
- zucchini
- white beans
- cilantro
- feta
- lemon
- cumin
- chili powder
- taco shells
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley or dill.
- feta - any cheese works here including vegan.
- white beans - black beans or pinto beans would be a good substitute.
Step-by-Step Instructions
Cook taco filling.
Add filling to tacos and bake.
Serve and enjoy!
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 2 days. To reheat the tacos microwave them for 30 seconds or bake them at 400 for 5-10 minutes. I prefer baking because this helps to crisp up the tacos.
Recipe Pro-Tips
I prefer to use flour tortillas for this recipe as they get crispier in my opinion, however if you are gluten free corn also works.
I love topping these tacos with greek yogurt for a healthy high protein alternative to sour cream.
Recipe FAQS
Yes, you can use vegan cheese.
White beans are rich in plant-based protein, fiber, and antioxidants that can assist with managing blood pressure, sugar, and cholesterol levels.
This depends on the taco shell you choose to use. Corn tortillas are gluten free but flour are not.
Other taco recipes to try
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Crispy Baked Zucchini Feta Tacos
Ingredients
Filling
- ½ yellow or sweet onion - finely chopped
- 2 cloves garlic - minced
- ½ jalapeno - minced with seeds removed
- 1 medium zucchini - sliced with slices quartered
- 1 can white beans - drained
- ½ cup cilantro - finely chopped
- 1 block feta - crumbled
- juice from ½-1 lemon adjust to how lemony you want it
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼-1/2 teaspoon salt
- black pepper to taste
Other ingredients
- 6-8 tacos shells I like vista hermosa
- salsa for dipping (optional)
Instructions
- Preheat oven to 425 degrees.
- Add onion to a skillet or pan over medium heat with a splash of oil and cook for 3 minutes.
- Add zucchini, garlic, jalapeno and spices to the pan. Cook for 4-5 more minutes, until veggies have started to soften.
- Add all remaining filling ingredients to the pan, stir to combine and cook for another 1-2 minutes, until feta is melty.
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool and enjoy.
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