Soft Zucchini Taco Shells Recipe

Introduction

These soft zucchini taco shells are a delicious, gluten-free alternative to traditional tortillas. Made with fresh zucchini and flavorful cheese, they offer a tender, slightly crispy base perfect for filling with your favorite taco ingredients.

Ingredients

• 3 ½ cups shredded zucchini
• ⅛ tsp plus ¼ tsp salt
• 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 egg

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: Place the shredded zucchini and ⅛ teaspoon of salt into a clean kitchen towel. Let it rest for 10 minutes to draw out moisture. Then, wrap the towel tightly around the zucchini and squeeze over the sink to remove as much liquid as possible, leaving just over 2 compact cups.
3. Step 3: In a mixing bowl, combine the squeezed zucchini, remaining ¼ teaspoon salt, masa harina flour, cheddar cheese, parmesan, garlic powder, cumin, and egg. Stir well until evenly combined.
4. Step 4: Divide the mixture into 6 equal portions, about ⅓ cup each. Press each portion into a 5 to 6-inch circle on a parchment-lined baking sheet.
5. Step 5: Bake in the preheated oven for 20 to 22 minutes, or until the edges are nicely browned.
6. Step 6: Allow the shells to cool enough to handle, then gently remove them from the parchment. Fill with your favorite taco fillings and enjoy.

Tips & Variations

• For extra flavor, add chopped fresh herbs like cilantro or chives to the mixture before baking.
• Try using pepper jack cheese instead of cheddar for a spicy twist.
• If you prefer firmer shells, bake a few minutes longer until crispier.
• Make sure to squeeze out as much liquid from the zucchini as possible to ensure your shells hold together well.

Storage

Store any leftover zucchini taco shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or skillet to maintain their softness without drying out. For best results, enjoy them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini because frozen zucchini contains more water, which can make the shells too wet and prevent them from holding their shape.

Are these taco shells gluten-free?

Yes, these shells are gluten-free since they use masa harina flour instead of wheat flour, making them suitable for gluten-free diets.

Soft Zucchini Taco Shells Recipe

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★★★★★

4.8 from 67 reviews

These Soft Zucchini Taco Shells are a flavorful and healthy alternative to traditional corn tortillas. Made with shredded zucchini, masa harina, and cheese, they offer a nutritious, gluten-free base for your favorite taco fillings. Baked to a perfect softness with crispy edges, they’re easy to make and perfect for a low-carb taco night.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 6 taco shells 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Zucchini Mixture

• 3 ½ cups shredded zucchini
• ⅛ tsp salt (for squeezing liquid)
• ¼ tsp salt (for batter)
• 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. Dry the Zucchini: Place the shredded zucchini and ⅛ tsp salt in a clean kitchen towel. Let it sit for 10 minutes, then wrap the towel tightly around the zucchini and squeeze out as much liquid as possible over the sink. This step is crucial to avoid soggy shells and you should end up with just over 2 compact cups of dried zucchini.
3. Mix Ingredients: In a mixing bowl, combine the squeezed zucchini with the remaining ¼ tsp salt, masa harina flour, shredded cheddar, grated Parmesan, garlic powder, cumin, and the egg. Stir until all ingredients are well incorporated into a cohesive mixture.
4. Shape the Shells: Divide the zucchini mixture into 6 portions, roughly ⅓ cup each. On a baking sheet lined with parchment paper, press each portion into a 5-6 inch circle, ensuring the thickness is even for uniform baking.
5. Bake: Place the baking sheet in the preheated oven and bake for 20-22 minutes, until the shells are nicely browned on the edges and firm to the touch.
6. Cool and Remove: Allow the shells to cool enough to handle. Carefully peel them off the parchment paper—they should come off easily. Now your soft zucchini taco shells are ready to be filled with your favorite taco fillings.

Notes

• Make sure to squeeze out as much liquid as possible from the zucchini to prevent soggy shells.
• The masa harina flour helps bind the shells and adds a traditional corn flavor.
• You can substitute cheeses with your preference, but keep the amount consistent.
• To store, keep the baked shells in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or oven before serving to maintain softness.

Keywords: zucchini taco shells, gluten free tacos, baked taco shells, low carb tacos, healthy taco shells, vegetarian taco shells