Grilled Cheese Tacos with Roasted Zucchini, Cucumber Tomato Salad and Chili Honey Drizzle

Cheese in a taco is nothing new. But a recipe where the cheese is the star of the show instead of an afterthought? That’s something worth talking about. Here, thick slices of grilling cheese are pan-fried until browned and melty, then loaded into warm tortillas with roasted zucchini and a chunky cucumber tomato salad. A drizzle of chili honey oil ties it all together with a sweet and spicy kick.

This dish comes together quickly and is perfect for a fun brunch or a light dinner. The combination of textures-crispy cheese, tender zucchini and fresh salad-creates a harmony that will make you rethink what a taco can be. Serve with lemon wedges for a bright finish.

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Ingredients

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

unit ShallotView ingredient guideLike ingredientDislike ingredient

ounce ParsleyView ingredient guideLike ingredientDislike ingredient

unit LemonView ingredient guideLike ingredientDislike ingredient

teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

ounce HoneyView ingredient guideLike ingredientDislike ingredient

ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

to taste SaltView ingredient guideLike ingredientDislike ingredient

to taste PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim ends from zucchini, then quarter lengthwise and cut crosswise into ½-inch-thick triangles. Toss on a baking sheet with a drizzle of olive oil, salt, pepper and 2 teaspoons Mediterranean spice blend. Roast until tender, 20-25 minutes.
2. Meanwhile, core and seed the tomato, then cut into ⅓-inch pieces. Chop cucumber into ⅓-inch cubes. Halve, peel and mince shallot to get 3 tablespoons. Finely chop parsley. Halve lemon; cut one half into wedges.
3. In a medium bowl, combine cucumber, tomato, shallot, parsley, a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper, add more lemon juice to taste and toss to combine.
4. Heat a drizzle of olive oil in a medium pan (preferably nonstick) over medium-high heat. Add chili flakes to taste and cook until fragrant, 2-3 minutes. Pour the chili oil into a small bowl, whisk in honey and season with salt and pepper. Set aside to cool.
5. Return the pan to medium-high heat. Cut grilling cheese into 6 slices (about ¾ of the package). Cook until browned, 2-3 minutes per side. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. (Alternatively, wrap in foil and warm in the oven for 5 minutes.)
6. Fill tortillas with roasted zucchini and grilling cheese. Spoon cucumber tomato salad over top. Drizzle with chili honey oil to taste. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it holds its shape when heated. Halloumi or paneer are good substitutes.

How can I make this recipe spicier?

Add extra chili flakes to the honey oil or include a sliced jalapeño in the cucumber tomato salad.

Can I prepare any components ahead of time?

Yes, you can roast the zucchini and make the salad up to a day in advance. Store separately in the refrigerator.