Zucchini soft taco shells

1
Total Time
37 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Yes, healthier tacos exist and this recipe will help you make your next taco Tuesday even more delicious! In under 40 minutes, you can whip up these tasty and easy to prepare veggie shells and pack with any of your favorite flavorful fillings. We recommend chopped scallions and crumbled feta; you can also serve with salsa or heated tomato sauce. Helpful prep note: You will need two cups packed zucchini for this recipe.

Ingredients

uncooked zucchini

2 cup(s), coarsely grated, tightly packed*

egg(s)

1 large

shredded cheddar cheese

¼ cup(s), sharp variety

yellow cornmeal

2 Tbsp

table salt

½ tsp

granulated garlic

¼ tsp

ground cumin

¼ tsp

cayenne pepper

1 pinch

Instructions

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper; coat with cooking spray.
  2. Press as much water out of zucchini as possible using a dish towel or paper towel; place zucchini in a large bowl. Add remaining ingredients to bowl; stir to combine.
  3. Spoon 1/4-cup mounds of batter onto prepared pans (3 per sheet); spread each into a 5-inch diameter circle. Bake, rotating pans halfway through cooking, 20 minutes. Let shells cool slightly before removing from pan.
  4. Serving size: 1 shell

Notes

NOTES:*You will need two cups packed zucchini for this recipe – after draining out as much water as possible. A tasty filling would be chopped scallions and crumbled feta; serve with salsa or heated tomato sauce.

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