Chipotle Zucchini and Corn Tacos

For a quick and easy late Summer dinner, try these roasted Chipotle Zucchini and Corn Tacos with crumbled cheese, avocado and cilantro.

For the Filling
2 medium zucchini, sliced into rounds
2 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1 tsp. salt, divided
1/4 tsp. ground cumin
2 ears fresh corn, husks and silks removed
Corn tortillas, warmed or grilled
Diced avocado
Crumbled feta or goat cheese
Fresh cilantro
Lime wedges

View the full recipe at Floating Kitchen →