Zucchini soft taco shells
1
Points®
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), sliced, coarsely grated, tightly packed*
Egg
1 large egg(s)
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(es)
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
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