Zucchini Soft Taco Shells

1
Total Time
37 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Looking for a healthier way to enjoy tacos? Try these tasty and easy to prepare veggie-shells with any of your favorite fillings.

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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