Corn and Zucchini Tacos

Corn and Zucchini Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    20 min
  • Cook time
    16 min
  • Servings
    6 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 155

  • Total Fat 4g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Total Carbohydrate 27g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 5g
  • Potassium 365mg
  • Phosphorus 160mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • corn tortillas
  • tomatoes (seeded and diced into 1/2-inch pieces)
  • fresh oregano (minced)
    1 tbsp
  • zucchini (unpeeled and diced into 1/2-inch pieces)
  • chili powder
    1/4 tsp
  • sweet onion (finely minced)
    1/2 cup
  • ground cumin
    1/2 tsp
  • ears corn (shucked and kernels cut off cobs; discard cobs)
  • olive oil (divided)
    1 tbsp
  • Plain Nonfat Greek yogurt
    1/4 cup
  • salsa
    1/2 cup


  1. In a large skillet, heat 2 tsp of the oil over medium heat. Add the corn and sauté for 3 minutes. Add the cumin and chili powder and sauté for 2 minutes. Remove the corn mixture from the skillet.

  2. Add the remaining olive oil to the skillet and add the onion. Sauté the onion for 5 minutes, until soft. Add the zucchini and sauté for 3 minutes. Add the tomatoes and sauté for 2 minutes. Add the oregano and sauté for 1 minute; stir in the reserved corn mixture.

  3. Divide the corn mixture among the warmed tortillas and top each taco with 2 tsp yogurt and 2 tsp Salsa Cruda.

  4. Cook’s Tip: Use your microwave to prep fresh corn! From each ear, cut off about 1 inch of the stalk end. Add up to 3 ears of corn at a time to a microwave-safe container and microwave on high for 6 minutes. Remove the corn from the microwave and let cool enough to handle. Holding onto the husk, gently squeeze and shake and the corn will come out in one fell swoop. If any silks remain, rub the cob up and down with paper toweling to remove the strands.