Summer Squash Sheet-Pan Tacos
Taco night is sacred in our home, and while we love the classics, sometimes it’s fun to shake things up. That’s how these Summer Squash Sheet-Pan Tacos came to life. I was looking for something light, veggie-forward, and ridiculously easy—without giving up flavor or satisfaction. One evening, with a few zucchini, yellow squash, and red onions sitting on the counter, inspiration hit. I tossed everything on a sheet pan with spices, roasted them until golden, and tucked them into warm tortillas with a creamy sauce and tangy pickled onions. And just like that, a new family favorite was born.
What I love most about this recipe is how it manages to feel both effortless and exciting. It’s colorful, full of flavor, and incredibly flexible depending on what you have on hand. My kids devoured these tacos without even realizing they were eating a plateful of vegetables (mom win!). My husband said they reminded him of our favorite taco truck, but with a fresher, more homemade twist. They’re perfect for meatless Mondays, summer dinners, or just a quick weeknight meal when time is tight.
Honestly, I wasn’t expecting to fall so hard for these, but now they’re in our regular rotation. The fact that everything roasts on one pan makes cleanup a breeze, and that roasted veggie flavor is just unbeatable. If you’re looking for a way to celebrate seasonal veggies with minimal effort and maximum taste, these tacos are where it’s at.
Questions I Often Get Asked About This Recipe
Can I use other vegetables instead of squash?
Absolutely! Bell peppers, mushrooms, or even sweet potatoes work well. Just adjust the roasting time as needed.
Are these tacos vegan?
Yes, as long as you use plant-based tortillas and sauces. The recipe is naturally dairy-free and packed with veggies.
How spicy are these tacos?
They’re mild with a hint of warmth from the seasoning. You can add chili flakes or hot sauce to kick up the heat.
Can I prep this ahead of time?
Definitely. You can slice the squash and make the sauce a day ahead. Reheat the veggies before serving.
What kind of tortillas should I use?
Corn tortillas work beautifully here, but flour tortillas are great too if that’s what you prefer.
What You Need to Make Summer Squash Sheet-Pan Tacos
Ingredients:
2 small zucchini, sliced into half-moons
2 small yellow squash, sliced into half-moons
1 small red onion, thinly sliced
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
6–8 small corn or flour tortillas
1/2 cup pickled red onions (store-bought or homemade)
1/3 cup chipotle mayo or creamy taco sauce (store-bought or homemade)
Tools:
Large sheet pan
Parchment paper (optional, for easy cleanup)
Mixing bowl
Tongs or spatula
How to Make Summer Squash Sheet-Pan Tacos
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper if desired.
Prep the vegetables: In a large bowl, toss the zucchini, yellow squash, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
Roast: Spread the vegetables in a single layer on the sheet pan. Roast for 20–25 minutes, stirring once halfway through, until caramelized and tender.
Warm the tortillas: While the veggies roast, heat the tortillas in a dry skillet or microwave until soft and pliable.
Assemble tacos: Spread a dollop of chipotle mayo or taco sauce on each tortilla. Pile on the roasted vegetables, then top with pickled red onions.
Serve immediately and enjoy every bite!
Tips for Making the Best Summer Squash Sheet-Pan Tacos
Use seasonal squash for the best flavor and texture. Smaller squash are less watery and roast beautifully.
Don’t overcrowd the pan. Give the veggies space so they roast instead of steam.
Add protein if you like—black beans, grilled shrimp, or shredded rotisserie chicken are great additions.
Make your own pickled onions by soaking thinly sliced red onion in vinegar, sugar, and salt for 30 minutes.
Try a drizzle of lime juice or fresh cilantro just before serving for an extra fresh pop.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “So easy and delicious! I made this on a weeknight and everyone, including the kids, loved it.” —Megan R.
⭐️⭐️⭐️⭐️ “Loved the flavors, but next time I might roast the veggies a bit longer for extra crispiness.” —Tyler W.
⭐️⭐️⭐️⭐️⭐️ “This was a hit! Added black beans for extra protein and it worked perfectly.” —Jasmine L.
⭐️⭐️⭐️⭐️ “Great for using up garden squash. I’ll add avocado next time for creaminess.” —Renee B.
⭐️⭐️⭐️⭐️⭐️ “These are my new favorite summer tacos. So fresh and flavorful!” —Laura T.
Printable Recipe
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Summer Squash Sheet-Pan Tacos
These Summer Squash Sheet-Pan Tacos are the ultimate quick and easy veggie-forward meal. Perfect for busy nights, they feature roasted zucchini, yellow squash, and red onion wrapped in warm tortillas and topped with creamy chipotle sauce and tangy pickled onions. Everything cooks on one sheet pan for minimal cleanup, and they’re naturally vegan and customizable. A fresh, colorful twist on taco night that even picky eaters will devour!
Ingredients
- 2 small zucchini, sliced into half-moons
- 2 small yellow squash, sliced into half-moons
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 6–8 small corn or flour tortillas
- 1/2 cup pickled red onions (store-bought or homemade)
- 1/3 cup chipotle mayo or creamy taco sauce (store-bought or homemade)
- Tools:
- Large sheet pan
- Parchment paper (optional, for easy cleanup)
- Mixing bowl
- Tongs or spatula
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper if desired.
- Prep the vegetables: In a large bowl, toss the zucchini, yellow squash, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Roast: Spread the vegetables in a single layer on the sheet pan. Roast for 20–25 minutes, stirring once halfway through, until caramelized and tender.
- Warm the tortillas: While the veggies roast, heat the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble tacos: Spread a dollop of chipotle mayo or taco sauce on each tortilla. Pile on the roasted vegetables, then top with pickled red onions.
- Serve immediately and enjoy every bite!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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