Grilled Zucchini Tacos with Guacamole

Grilled Zucchini Tacos

with Guacamole

2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.

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  • 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:
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