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Soft Zucchini Taco Shells Recipe

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3.9 from 8 reviews

These Soft Zucchini Taco Shells are a creative and flavorful low-carb alternative to traditional taco shells, combining the freshness of shredded zucchini with a blend of masa harina and cheeses. Lightly spiced with garlic and cumin, these shells bake up soft yet firm enough to hold your favorite taco fillings, making them perfect for a healthy, gluten-free meal option.

Ingredients

Vegetables

  • 3 ½ cups shredded zucchini

Dry Ingredients

  • ⅛ tsp salt (for initial zucchini preparation)
  • ¼ tsp salt (for dough mixture)
  • ¼ cup masa harina flour
  • ¼ cup finely shredded cheddar cheese
  • ¼ cup grated parmesan cheese
  • ¼ tsp garlic powder
  • ¼ tsp cumin

Wet Ingredients

  • 1 egg

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it reaches the right temperature for baking the taco shells crisp and golden.
  2. Prepare Zucchini: Place the shredded zucchini and ⅛ teaspoon salt into a clean kitchen towel. Let it rest for 10 minutes, which helps to draw out the excess moisture. Then, wrap the towel tightly around the zucchini and squeeze over the sink to remove as much liquid as possible, leaving just over 2 compact cups of drained zucchini.
  3. Mix Ingredients: In a mixing bowl, combine the squeezed zucchini with the remaining ¼ teaspoon salt, masa harina flour, shredded cheddar, grated parmesan, garlic powder, cumin, and the egg. Stir thoroughly until the mixture is well incorporated and forms a cohesive dough.
  4. Shape Shells: Divide the zucchini mixture into 6 equal portions, approximately ⅓ cup each. On a parchment-lined baking sheet, press each portion firmly into a 5-6 inch circle, shaping it evenly to ensure consistent thickness and baking.
  5. Bake: Place the baking sheet in the oven and bake the zucchini shells for 20-22 minutes, or until the edges turn a nice golden brown, indicating they are cooked through and firm enough to handle.
  6. Cool and Serve: Allow the shells to cool enough to handle on the baking sheet. Carefully lift each shell off the parchment paper—it should release easily. Fill the soft zucchini taco shells with your choice of taco fillings and serve immediately.

Notes

  • Be sure to squeeze out as much liquid as possible from the zucchini to prevent soggy shells.
  • You can customize the cheese blend or spices to suit your taste preferences.
  • These shells are best eaten the same day for optimal texture but can be gently reheated.
  • For a crispier shell, bake a few minutes longer but watch carefully to avoid burning.
  • Use parchment paper to prevent sticking and make it easy to lift the shells.

Find it online: https://flavorspath.com/soft-zucchini-taco-shells-recipe/