Description
Delicious and healthy soft zucchini taco shells made with shredded zucchini, masa harina, and cheese, offering a nutritious low-carb alternative to traditional tortillas. These homemade taco shells are crispy on the edges, tender inside, and perfect for filling with your favorite taco ingredients.
Ingredients
Zucchini Shells
- 3 ½ cups shredded zucchini
- ⅛ tsp salt, plus ¼ tsp salt divided
- 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 egg
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the zucchini taco shells.
- Prepare Zucchini: Place the shredded zucchini in a clean kitchen towel and sprinkle with ⅛ teaspoon of salt. Let it rest for 10 minutes to draw out excess moisture. Then, wrap the towel tightly around the zucchini and squeeze over the sink as much liquid as possible. You should be left with just over 2 compact cups of zucchini.
- Mix Ingredients: In a mixing bowl, combine the squeezed zucchini with the remaining ¼ teaspoon of salt, masa harina flour, shredded cheddar cheese, grated parmesan, garlic powder, cumin, and the egg. Stir thoroughly until the mixture is well combined and forms a dough-like consistency.
- Shape Shells: Divide the zucchini mixture into 6 equal portions, approximately ⅓ cup each. On a parchment-lined baking sheet, press each portion into a 5 to 6-inch circle, ensuring they are evenly flattened for uniform baking.
- Bake: Bake the shaped zucchini shells in the preheated oven for 20 to 22 minutes, or until the edges are nicely browned and the shells have firmed up but remain tender.
- Cool and Serve: Allow the baked shells to cool enough to handle. Carefully remove them from the parchment paper; they should pop off easily. Fill your soft zucchini taco shells with your favorite taco fillings and enjoy!
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini to prevent soggy shells.
- These shells are best eaten the same day for optimal texture and freshness.
- You can customize the seasoning in the shells by adding your preferred spices.
- Store leftover shells wrapped in paper towels inside an airtight container in the refrigerator for up to 2 days.
- For crispier shells, you can broil them for an additional 1-2 minutes after baking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Shells & Wraps
- Method: Baking
- Cuisine: Mexican
