Name: Summer Squash Sheet-Pan Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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; 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 (230°C). On a baking sheet, toss the yellow squash and zucchini with olive oil and season with kosher salt. Roast the vegetables, stirring halfway through, until softened and beginning to caramelize, about 25 to 30 minutes.

Step 2: While the squash roasts, place the thinly sliced shallots in a small heatproof bowl. In a small saucepan over medium heat, combine the red wine vinegar, sugar, za’atar, and a pinch of salt. Warm the mixture until it is hot and steam rises, but do not let it simmer. Pour this hot liquid over the shallots and let them sit for 10 to 15 minutes to pickle gently.

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

Step 4: During the last 5 minutes of roasting the squash, place the corn tortillas on a separate sheet tray or wrap them in foil. Bake until warmed through and pliable.

Step 5: To assemble the tacos, spread about 1 tablespoon of hummus in the center of each tortilla. Top with the roasted squash and zucchini, then add the pickled shallots. Drizzle with the tahini sauce and serve immediately.

Tips & Variations

For added heat, sprinkle chopped fresh chili or a dash of hot sauce over the tacos.

Swap za’atar with cumin or smoked paprika for a different flavor profile.

Use flour tortillas if you prefer a softer texture.

Add crumbled feta or cotija cheese for extra richness.

If you don’t have tahini, plain Greek yogurt can be a creamy substitute in the sauce.

Storage

Store leftover roasted squash and pickled shallots separately in airtight containers in the refrigerator for up to 3 days. The tahini sauce can also be refrigerated for up to 2 days. Reheat the squash in a skillet or oven before assembling tacos again. Tortillas are best warmed fresh but can be wrapped in foil and gently reheated.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute yellow squash and zucchini with other summer squash varieties like pattypan or crookneck squash. Just adjust the roasting time as needed until tender.

Is there a vegan option for this recipe?

This recipe is naturally vegan if you use store-bought hummus that contains no animal products. Be sure to check your tahini and tortillas to confirm they meet your dietary preferences.