Best Roast Zucchini Salsa Recipes

Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema image

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon oil
4 ears corn, kernels removed
1 small onion, diced
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, chopped
1 (15 ounce) can black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
salt and pepper to taste
8 corn tortillas
1 batch roast zucchini salsa
1 batch roasted poblano crema
queso fresco to taste, crumbled
cilantro to taste
lime wedges to taste

Steps:

Heat the oil in a heavy bottomed pan over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the onion and jalapeno and saute until tender, about 2-3 minutes.
Add the garlic and saute until fragrant, about a minute.
Mix in the black beans, remove from heat and season with salt and pepper.
Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.

Roast Zucchini Salsa Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

2 medium zucchini, halved lengthwise
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup pepitas, toasted
1/4 cup olive oil
1/2 lime, juice
salt and pepper to taste

Steps:

Brush the zucchini in oil, place it on a baking sheet with the cut side up and roast on the top shelf in a preheated 450F/230C oven until tender, about 45 minutes.
Puree everything in a food processor.