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. Honestly more flavorfully than other taco shells, and they won't break on you.
A new approach to traditional taco shells using zucchini. All that is needed is a few ingredients, and you'll be sure to impress your family and friends. Full of flavor and can be ready, including bake time in around 30 minutes.
If you enjoy the idea of creative taco shells be sure to check out our hashbrown taco shells recipe.
⬇️ Table of Contents
Making taco shells at home can be a fun experience. You can bake them, fry them and shape them into whatever shape you'd like for your presentation.
🥘 Ingredients
- 4 Zucchini
- 2 Green Onions
- 2 Whole Eggs
- Parmesan Cheese
- Fajita Seasoning (homemade recipe below)
🔪 Instructions
First, take 4 Zucchini's and grate them with a box grater or a food processor attachment, then into a bowl.
Next, squeeze as much of the water out of the zucchini with a dishtowel as possible (a very important step). Layout a kitchen towel and place the zucchini in the middle. Then pull together the kitchen towel corners. Squeeze the zucchini water out into a bowl.
The better a job you do removing the water the crispier the zucchini taco shells will end up.
Next, grate the parmesan cheese - 1 cup. You can add a little bit more if you like.
The Parmesan cheese and the eggs act like a binder/glue that holds the baked zucchini taco shells together.
Add 2 eggs beaten to the grated zucchini.
I like mixing the Fajita Seasoning with the beaten eggs for better incorporation.
Slice 2 green onions or scallions.
(Use a cross-cut by cutting the green onions into coins. Make the cuts thin, but please do not just chop away, or the presentation could end up a little bit too busy.
Add fajita season and salt to the bowl – one tablespoon fajita | two teaspoons salt
🧂 Fajita Seasoning
Recipe Makes Extra (For the recipe only, you can cut the recipe by ⅔rd)
- 1 Tablespoon Ancho Chili Powder
- 1 Tablespoon Paprika
- 2 Teaspoon Garlic Powder
- 2 Teaspoon Onion Powder
- 2 Teaspoon Cumin
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Black Pepper
Combine all ingredients stir carefully, trying not to break or tear the zucchini.
Next shape your taco shells on a cookie sheet with w/parchment paper.
Bake at 450 for 20 minutes or until the taco shells brown around the edges.
The baked Zucchini taco shells/tortillas.
Beautifully Golden & Extremely Tasty!
From our kitchen to yours.
Please enjoy and share on social media if you like this article and find it informative and creative.
Recipes To Try
Crispy Zucchini Chips | 3 Different Methods TESTED |KETO/PALEO| Which Way Is The Crispiest?
45 Types of Squash | A-to-Z | Photos
Crispy Gluten Free Cauliflower Pizza Crust | Zero Flour Added
📖 Recipe Card
Zucchini Taco Shells Recipe
Suggested Equipment
Ingredients
- 4 Zucchini / Grated
- 1 cup Parmesan Cheese / Grated
- 2 whole Eggs / Beaten
- 2 Green Onions /or Scallions / Sliced into coins - Thin
Fajita Seasoning Recipe
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 2 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Black Pepper
Instructions
- First, take 4 Zucchini and grate them with a box grater, or using a food processor attachment then straight onto a bowl.
- Take a large kitchen towel and squeeze out most of the water in the zucchini. This is key to remove as much natural zucchini water as possible. Take your time and remove as much as you can. Watch the video for the perfect technique to remove the water below.
- Next, 1 cup of Parmesan Cheese, grated
- Beat 2 Large Eggs together well (I like adding the fajita seasoning straight into the beaten eggs for even incorporation of the fajita seasoning. Add green onions - chop thinly on the bias (bias meaning diagonally cut)
- The fajita seasoning: Add fajita seasoning and salt to the bowl - one tablespoon Fajita. 1 T Ancho Chile Powder1 T Paprika2 teaspoon Garlic Powder2 teaspoon Onion Powder2 teaspoon Cumin1 teaspoon Oregano1 teaspoon Black PepperPlease make the fajita season then take a taste without the salt. Then add the salt to taste.
- Combine all ingredients (Stir carefully not to break the Zucchini)
- Portion out your taco shells on a cookie sheet w/ parchment paper
- Baking: Bake at 450 for 20 minutes or till tacos start to brown around the edges
Video
Notes
- The shape you make the taco shells on the cookie sheet will be the same size after baking.
- For best results, use the freshly grated zucchini following the grating to ensure good texture.
- Removing the water by squeezing the zucchini, it's ok to get the job done with breaks in between. Just give it your best effort to remove as much water as you can.
- Zucchini taco shells can be rewarmed and used twice. Reheat using the oven, but at a lower temperature of 325.
- The parmesan cheese and eggs are the binder ingredient. Both are required.
Kathy Leone
Great taste with fine texture. BUT way too salty and I didn't even use the 2 teaspoons recommended in the recipe. An easy fix. Use 1/2 teaspoon salt.
Steven Pennington
Thank you Kathy for the feedback. Always appreciated. I made some notes on the recipe card about salt from your comment. Check the comment you inspired. Thanks