Food and Drinks

Tacos with vibrant bell peppers and Zucchini

These simple, herb-infused veggie tacos are inspired by the seasonal vegetarian dish at a Portland restaurant that we love. ( “Por Que No?”). The tacos were always topped with a chimichurri-based sauce and sauteed vegetables. It was a delicious flavor explosion!

This version is inspired by a traditional Italian dish that includes Zucchini, bell pepper, and onion. It can be altered to suit the season and ingredients. Searing, spices, herbs, and lime juice all contribute to the flavor. This summer favorite is made with just ten simple ingredients! Let’s make some tacos!

Here at the office, we are big fans of tacos (see exhibits A, B, C, D, and more). While the origin of tacos has been debated, they are a staple in Mexican cuisine. These bell pepper and Zucchini tacos do not follow the traditional Mexican taco but instead, borrow the concept of a filling in tortillas. Here, you can dive deep into the history of tacos.

How to Make Zucchini Tacos

Zucchini can be either incredibly tasty or a bland, soggy vegetable. The good news is? These tacos are definitely in the first group! Searing zucchini strips in a hot pan will caramelize the outside and make them tender without letting them get soggy inside.

By cooking the Zucchini separately from the bell pepper and onions, all vegetables will perform their best. Add a mixture of garlic powder, oregano, and chili flakes to the zucchini and turn veggie-haters into fans in no time.

Serve the vegetables in tortillas and top with your favorite toppings.



  • 1 Tbsp olive oil (or sub avocado oil)
  • Two heaping cups of zucchini cut into 1/4 inch matchsticks (2 small zucchini yield ~2 cups or 275 g)
  • Cut 1 cup of yellow or white onions into slices measuring 1/4 inch thick (one small onion will yield 1 cup or 150g).
  • Red bell peppers, 1 1/2 cups, cut into pieces of 1/4 inch (1 medium bell pepper yields about 1 1/2 cups or 119g).
  • 1/4 teaspoon sea salt
  • 1 tbsp Garlic powder
  • 2 tsp of dried oregano
  • Add more red pepper flakes to taste.
  • 1 Tbsp of lime juice
  • Find our recipe for four corn tortillas here!


  • Black beans
  • Guacamole
  • Magic Green Sauce or chimichurri
  • Easy Red Salsa
  • Vegan Sour Cream
  • Fresh cilantro


  • Turn the heat to medium in a large skillet. Place the zucchini slices in the skillet flesh-side down, without overlapping (if necessary). Cook without stirring for 2-3 minutes until golden brown (see photo). Flip the Zucchini over to brown the opposite side. A fork is the best tool for this. Repeat with the remaining Zucchini.
  • Add the onion to a skillet and cook it for 5-6 mins, stirring occasionally, until the onion is softened and begins to brown. Add the bell pepper and cook for 2-3 minutes until it is soft but still has a bit of bite.
  • Reduce heat. Add the red pepper flakes and lime juice to the skillet. Heat through and toss the Zucchini in the mixture. Remove from heat. Taste the dish and adjust the seasonings as necessary. Add more salt to balance it out, red pepper flakes for warmth, or lime juice to bring out its acidity.
  • Wrap tortillas in a damp kitchen towel or paper towel and microwave for 30 seconds to 1 minute. You can warm fresh tortillas or homemade tortillas in a cast-iron skillet on high heat for 10-20 seconds on each side. Then wrap them in a towel and keep warm until you serve.
  • Serve the tortillas with the filling and any toppings you like (our favorites are black bean or guacamole).
  • Fresh is best. In a refrigerator, leftover filling can be stored for up to 3-4 days in a container with a lid. It is not freezer-friendly.

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