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
Here’s what a Tortilla press looks like:
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
Zucchini Taco Shells
First Take 4 Zucchini and Grate Them With a Box Grater or With a Food Processor Attachment – Then Into a Bowl
Grate 4 Zucchini into a large bowl
Next, squeeze as much of the water out of the zucchini with a dish towel (very important step)
Next grate parmesan cheese 3/4 cup
Add 2 eggs beaten
Slice 2 green onions or scallions
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
Baked Zucchini taco shells / Tortillas
Beautifully Golden & Extremely Tasty!
From our kitchen to yours.
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Zucchini Taco Shells
Zucchini Taco Shells
Ingredients
- 4 Zucchini - Grated
- 1 Cup 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
- First take 4 Zucchini and grate them with a box grater, or using a food processor attachment
- Then straight onto a bowl
- 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.
- Next grate 1 cup of Parmesan Cheese
- Beat 2 Large Eggs together well
- Green Onions or/Scallions - thin chop on the bias
- Add Fajita seasoning and salt to the bowl - one tablespoon Fajita. Add Salt, please use kosher salt or sea salt as table salt is crazy salty. I never suggest using it. One of our readers suggested using 1/2 teaspoon of salt. My suggestion is closer to 2 teaspoons. Please 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 up the Zucchini)
- Portion out your taco shells on a cookie sheet w/ parchment paper
- Tip; The shape you make the taco shells on the cookie sheet will be the same size after baking
- Bake at 450 for 20 minutes or till tacos start to brown around the edges
Nutrition
Red Quinoa Crab Salad w/ Avocado Crema
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.
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.
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