Zucchini Taco Shells

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Zucchini Taco Shells

Zucchini taco shells are likely new to most foodie fans, which is great because you just landed on something truly amazing and tasty you’ll love. A few ingredients and you’ll be sure to impress your family and friends.  Honestly more flavor than any other taco shells and they don’t break on you.

Win/Win

Making taco shells at home or as they are more often called tortillas can be a fun experience. You can bake them, fry them and shape them into whatever shape you’d like for your presentation. I like to fry them and making puffy tacos.

Puffy Tacos

homemade puffy taco tortillas

 

Here’s what a Tortilla press looks like:

homemade tortillas

 

Making homemade taco tortillas requires a tortilla press and masa.

What is Masa?

Masa is a maize (corn) flour or dough that has been soaked and cooked in an alkaline solution in the nixtamalization process. It is used for making corn tortillas, tamales, pupusas, and many other Latin American dishes

This is how traditional tortillas are made. Now, let’s look at making one of the worlds most creative taco shells. Zucchini taco shells.

Taking the humble zucchini and transforming into something special and extra tasty with great texture. A taco shell…

Zucchini Taco Shells

Zucchini taco shells are likely new to most food fans, which is great because you just landed on something truly cool and tasty you’ll love. A few ingredients and you’ll be sure to impress your family and friends.  Honestly more flavor than any other taco shells and they don’t break on you.

Win/Win

ingredients for zucchini taco shells

Zucchini Taco Shells

First Take 4 Zucchini and Grate Them With a Box Grater or With a Food Processor Attachment – Then Into a Bowl

fresh zucchini

Grate 4 Zucchini into a large bowl

grating the zucchini for the taco shells

Next, squeeze as much of the water out of the zucchini with a dish towel (very important step)

squeeze out as much water as possible

Next grate parmesan cheese 3/4 cup

grating the Parmesan cheese into large bowl

Add 2 eggs beaten

eggs for the zucchini taco shells

Slice 2 green onions or scallions

sliced green onions

Add fajita season and salt to the bowl – one tablespoon fajita | two teaspoons salt

 

THE RECIPE

1T ANCHO CHILE

1T PAPRIKA

2TSP GARLIC POWDER

2TSP ONION POWDER

2TSP CUMIN

1TSP OREGANO

1TSP BLACK PEPPER

Combine all ingredients (stir carefully not to break up the zucchini)

Next shape your taco shells on a cookie sheet w/parchment paper

Bake a 450 for 20 minutes or till the taco shells start to brown around the edges

the reveal of the zucchini taco shells

Baked Zucchini taco shells / Tortillas

Beautifully Golden & Extremely Tasty!

showing the finished product of zucchini taco shells cooked

From our kitchen to yours.  

Please enjoy and share on social media if you like this article and found it informative and creative.

 

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Zucchini Taco Shells

5 from 2 votes
zucchini taco shells
Zucchini Taco Shells
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Prep for taco night
Cuisine: Southwestern
Servings: 14 shells
Author: Steven Pennington
Ingredients
  • 4 Zucchini - Grated
  • 1 Cup of Parmesan Cheese Grated
  • 2 Eggs - Beaten
  • 2 Green Onions /or Scallions
Fajita Seasoning,
  • 1 T Ancho Chile Powder
  • 1 T Paprika
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Black Pepper
Instructions
  1. First take 4 Zucchini and grate them with a box grater, or using a food processor attachment
  2. Then straight onto a bowl
  3. Take a towel and squeeze out most of the water in the zucchini. This is key to getting the zucchini taco shells crispy. Take your time and remove as much as you can. Watch the video for the perfect technique to remove the water.
  4. Next grate 1 cup of Parmesan Cheese
  5. Beat 2 Large Eggs together well
  6. Green Onions or/Scallions - thin chop on the bias
  7. Add Fajita seasoning and salt to the bowl - one tablespoon Fajita, two teaspoons of Salt
  8. Combine all ingredients (Stir carefully not to break up the Zucchini)
  9. Portion out your taco shells on a cookie sheet w/ parchment paper
  10. Tip; The shape you make the taco shells on the cookie sheet will be the same size after baking
  11. Bake at 450 for 20 minutes or till tacos start to brown around the edges

 

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Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.

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