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Soft Zucchini Taco Shells Recipe

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4.3 from 87 reviews

These Soft Zucchini Taco Shells offer a unique, low-carb alternative to traditional taco shells, combining shredded zucchini with masa harina and cheeses for a flavorful and tender wrap. Baked to a perfect golden edge, they provide a delightful way to enjoy tacos with a nutritious twist.

Ingredients

Main Ingredients

  • 3 ½ cups shredded zucchini
  • ⅛ tsp salt (for squeezing)
  • ¼ tsp salt (for mixing)
  • ¼ cup masa harina flour
  • ¼ cup finely shredded cheddar cheese
  • ¼ cup grated parmesan cheese
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the zucchini shells.
  2. Prepare Zucchini: Place the shredded zucchini into a clean kitchen towel, sprinkle with ⅛ teaspoon of salt, and let it rest for 10 minutes to draw out moisture.
  3. Squeeze Moisture Out: Wrap the towel tightly around the zucchini and squeeze over the sink to remove as much liquid as possible, leaving about just over 2 compact cups of zucchini.
  4. Mix Ingredients: In a mixing bowl, combine the squeezed zucchini with the remaining ¼ teaspoon salt, masa harina flour, shredded cheddar cheese, grated parmesan, garlic powder, cumin, and the egg. Stir until all ingredients are well incorporated.
  5. Form Shells: Divide the mixture evenly into 6 portions, approximately ⅓ cup each. Press each portion into a 5-6 inch circle on a parchment-lined baking sheet.
  6. Bake Shells: Bake in the preheated oven for 20-22 minutes, or until the edges are nicely browned and the shells are set.
  7. Cool and Assemble: Allow the shells to cool enough to handle, then gently remove them from the parchment paper. Fill with your favorite taco fillings and serve immediately.

Notes

  • Be sure to squeeze out excess moisture from the zucchini thoroughly to avoid soggy shells.
  • Press the mixture firmly into circles to ensure they hold together well while baking.
  • Use parchment paper for easy removal of shells after baking.
  • These shells are best enjoyed fresh but can be stored in an airtight container and refrigerated for up to 2 days.
  • Feel free to customize the seasoning to your taste by adding chili powder or smoked paprika.

Find it online: https://deliciousyum.com/soft-zucchini-taco-shells-recipe/