Name: Summer Squash Sheet-Pan Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups); 2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups); 2 Tbsp. extra-virgin olive oil; Kosher salt, to taste; 3 small shallots, very thinly sliced; 1 cup red wine vinegar; 2 Tbsp. granulated sugar; 1/2 tsp. za’atar; Kosher salt, to taste; 1/4 cup tahini; 2 Tbsp. chopped fresh parsley; 2 Tbsp. fresh lime juice; 1 tsp. smoked paprika; 1/2 tsp. granulated garlic; Kosher salt, to taste; 4 to 5 Tbsp. cold water; 8 (6″) corn tortillas; 1/2 cup homemade or store-bought hummus

Ingredients

2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups)

2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups)

2 tablespoons extra-virgin olive oil

Kosher salt

3 small shallots, very thinly sliced

1 cup red wine vinegar

2 tablespoons granulated sugar

1/2 teaspoon za’atar

1/4 cup tahini

2 tablespoons chopped fresh parsley

2 tablespoons fresh lime juice

1 teaspoon smoked paprika

1/2 teaspoon granulated garlic

8 (6″) corn tortillas

1/2 cup homemade or store-bought hummus

Instructions

Step 1: Preheat the oven to 450°F (232°C). On a baking sheet, toss the yellow squash and zucchini with olive oil and season generously with kosher salt. Roast the vegetables, stirring halfway through, until they are softened and beginning to caramelize, about 25 to 30 minutes.

Step 2: While the vegetables roast, place the thinly sliced shallots in a small heatproof bowl. In a small saucepan over medium heat, combine the red wine vinegar, granulated sugar, za’atar, and a pinch of salt. Heat the mixture, stirring occasionally, just until it is hot and steaming, but do not let it simmer. Pour the hot vinegar mixture over the shallots and let them sit for 10 to 15 minutes to pickle.

Step 3: In a medium bowl, whisk together the tahini, chopped parsley, lime juice, smoked paprika, granulated garlic, and salt to taste. Gradually whisk in 4 to 5 tablespoons of cold water until the sauce is thin and smooth.

Step 4: During the last 5 minutes of roasting, arrange the corn tortillas on a separate sheet pan or wrap them in foil. Warm them in the oven until they are pliable and heated through.

Step 5: To assemble the tacos, spread about 1 tablespoon of hummus in the center of each warm tortilla. Top with a generous spoonful of the roasted squash and zucchini, followed by some of the pickled shallots. Drizzle the tahini sauce over the top before serving.

Tips & Variations

Try adding a sprinkle of crumbled feta or cotija cheese for extra flavor and creaminess.

If za’atar is unavailable, substitute with a mix of thyme, sesame seeds, and sumac for a similar taste.

For a heartier meal, add some cooked black beans or grilled chicken to your tacos.

Use other seasonal vegetables like bell peppers or eggplant in place of squash for variation.

FAQs

Can I make the pickled shallots in advance?

Yes, pickled shallots can be prepared a day ahead and refrigerated, which actually enhances their flavor.

What can I use instead of tahini in the sauce?

If you don’t have tahini, you can substitute with plain Greek yogurt or a nut butter like almond butter, though the flavor and texture will differ slightly.