Description
These Soft Zucchini Taco Shells are a fun and nutritious alternative to traditional taco shells, packed with flavor and a gluten-free option for taco lovers.
Ingredients
Scale
- 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
- ¼ tsp garlic powder
- ¼ tsp cumin
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded zucchini and salt. Let it sit for about 10 minutes, then squeeze out the excess moisture using a clean kitchen towel.
- Add the masa harina flour, cheddar cheese, parmesan cheese, garlic powder, cumin, and egg to the zucchini. Mix until well combined.
- Scoop ¼ cup of the mixture onto the prepared baking sheet and shape it into a taco shell form. Repeat with the remaining mixture.
- Bake in the preheated oven for 25-30 minutes or until the shells are golden and set. Allow them to cool slightly before serving.
Notes
Feel free to customize your taco fillings with your favorite ingredients such as beans, meat, or vegetables for a delicious meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco shell
- Calories: 82 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: Soft Zucchini Taco Shells, zucchini recipes, gluten-free tacos, vegetable taco shells, healthy taco recipes