Soft Zucchini Taco Shells
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mexican
Serves: 6 soft taco shells
Ingredients
  • 3 ½ cups shredded zucchini
  • ⅛ tsp plus ¼ tsp salt
  • ¼ cup each: masa harina flour, finely shredded cheddar cheese, grated parmesan
  • ¼ tsp each: garlic powder and cumin
  • 1 egg
Instructions
  1. Preheat oven to 450 F.
  2. In a clean kitchen towel, combine the shredded zucchini and ⅛ tsp salt. Let rest for 10 minutes. Wrap the towel around the zucchini and squeeze out as much liquid as you can over the sink. You should be left with just over 2 compact cups of zucchini.
  3. Mix together squeezed zucchini, remaining ¼ tsp salt, masa flour, cheddar cheese, parmesan, garlic, cumin and egg. Stir until well combined.
  4. Divide the zucchini mixture into 6 portions, about ⅓ cup each. Press each portion into a 5-6 inch circle on a parchment lined baking sheet. Bake at 450 for 20-22 minutes or until nicely browned on the edges.
  5. Once cool enough to handle, remove the shells from the parchment (mine pop right off) and fill with your favorite taco recipe.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/soft-zucchini-taco-shells/