Soft Zucchini Taco Shells Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the zucchini shells.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/soft-zucchini-taco-shells-recipe/
