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Summer Squash Sheet-Pan Tacos

Summer Squash Sheet-Pan Tacos

Put squash, hummus, and pickled shallots in front of us, and we'll make one mean taco. These vegetarian tacos have layers of tender summer squash (imagine them picked right from the garden), whipped garlicky hummus, smoky tahini sauce, and za’atar pickled shallots layered in warm corn tortillas.

Ingreadient :
  • 2 medium yellow squash, cut into 1/2" pieces (5 to 6 c.)
  • 2 medium zucchini, cut into 1/2" pieces (5 to 6 c.)
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 3 small shallots, very thinly sliced
  • 1 c. red wine vinegar 
  • 2 Tbsp. granulated sugar 
  • 1/2 tsp. za’atar 
  • 1/4 c. tahini 
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. fresh lime juice  
  • 1 tsp. smoked paprika 
  • 1/2 tsp. granulated garlic 
  • 8 (6") corn tortillas 
  • 1/2 c. homemade or store-bought hummus 
Direction :
  • 2 medium yellow squash, cut into 1/2" pieces (5 to 6 c.)
  • 2 medium zucchini, cut into 1/2" pieces (5 to 6 c.)
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 3 small shallots, very thinly sliced
  • 1 c. red wine vinegar 
  • 2 Tbsp. granulated sugar 
  • 1/2 tsp. za’atar 
  • 1/4 c. tahini 
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. fresh lime juice  
  • 1 tsp. smoked paprika 
  • 1/2 tsp. granulated garlic 
  • 8 (6") corn tortillas 
  • 1/2 c. homemade or store-bought hummus