Grilled Zucchini Tacos with Guacamole

Grilled Zucchini Tacos

with Guacamole

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Zucchini, the most popular type of summer squash, is a plant native to the Americas, but it gets its name from the Italian word “zucchina,” meaning small pumpkin. In Mexico, zucchini goes by the name “calabacín,” similar to the word “calabaza,” which also means pumpkin. No matter its name, this versatile vegetable is great for grilling, stuffing inside warm corn tortillas and topping with fresh, homemade guacamole.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Grilled Zucchini Tacos with Guacamole
Title
  • 2 oz Queso Fresco
  • 3 oz Radishes
  • 1 bunch Basil
  • 1 bunch Cilantro
  • 2 cloves Garlic
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 lb Zucchini
  • 1 Red Onion
  • 1 Avocado
  • 12 Mini Corn Tortillas
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes and place in a bowl of cold water. Pick the basil and cilantro leaves off the stems; discard the stems. Roughly chop the cilantro leaves. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the ribs and seeds of the jalapeño; mince the jalapeño. Cut the lime into quarters. Cut the zucchini in half crosswise, then lengthwise into ¼-inch spears. Peel and mince the red onion.
Marinate the zucchini:
2 Marinate the zucchini:
In a large bowl, combine the zucchini, basil (roughly chopping the leaves just before adding) and half of both the garlic paste and red onion. Drizzle with olive oil, season with salt and pepper and toss to combine. Set aside to marinate.
Make the guacamole:
3 Make the guacamole:
Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining garlic paste, half the cilantro and as much of the jalapeño and remaining red onion as you’d like (you may have extra). Season with salt and pepper to taste an set aside as you continue cooking.
Grill the zucchini:
4 Grill the zucchini:
Preheat your broiler or grill on a medium-high flame. (Or use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe dish set at least 4 inches away from the heat source.) Grill the marinated zucchini 2 to 3 minutes per side, or until grill marks appear and the zucchini are tender. Transfer the grilled zucchini to a plate.
Warm the tortillas:
5 Warm the tortillas:
Just before the zucchini are finished cooking, place the tortillas on the grill (or in a dry pan on the stove, or under the broiler) for 30 seconds to 1 minute per side, or until soft and warmed through.
Plate your dish:
6 Plate your dish:
Make 6 tacos with 2 tortillas layered on top of each other for each. Fill each taco with the grilled zucchini, guacamole, radishes and queso fresco. Garnish with the remaining cilantro and lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes and place in a bowl of cold water. Pick the basil and cilantro leaves off the stems; discard the stems. Roughly chop the cilantro leaves. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the ribs and seeds of the jalapeño; mince the jalapeño. Cut the lime into quarters. Cut the zucchini in half crosswise, then lengthwise into ¼-inch spears. Peel and mince the red onion.
2 Marinate the zucchini:
In a large bowl, combine the zucchini, basil (roughly chopping the leaves just before adding) and half of both the garlic paste and red onion. Drizzle with olive oil, season with salt and pepper and toss to combine. Set aside to marinate.
Marinate the zucchini:
Make the guacamole:
3 Make the guacamole:
Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining garlic paste, half the cilantro and as much of the jalapeño and remaining red onion as you’d like (you may have extra). Season with salt and pepper to taste an set aside as you continue cooking.
4 Grill the zucchini:
Preheat your broiler or grill on a medium-high flame. (Or use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe dish set at least 4 inches away from the heat source.) Grill the marinated zucchini 2 to 3 minutes per side, or until grill marks appear and the zucchini are tender. Transfer the grilled zucchini to a plate.
Grill the zucchini:
Warm the tortillas:
5 Warm the tortillas:
Just before the zucchini are finished cooking, place the tortillas on the grill (or in a dry pan on the stove, or under the broiler) for 30 seconds to 1 minute per side, or until soft and warmed through.
6 Plate your dish:
Make 6 tacos with 2 tortillas layered on top of each other for each. Fill each taco with the grilled zucchini, guacamole, radishes and queso fresco. Garnish with the remaining cilantro and lime wedges. Enjoy!
Plate your dish:
Browse Steps
1 of 6