why make this recipe
Soft Zucchini Taco Shells are a delightful alternative to traditional tortillas. They are not only gluten-free but also packed with nutrients. Zucchini gives these taco shells a light, fresh flavor, making them perfect for a healthy meal. Plus, they are incredibly easy to make, allowing you to whip up a batch in no time!
how to make Soft Zucchini Taco Shells
Ingredients
- 3 ½ cups shredded zucchini
- ⅜ tsp salt
- ¼ cup masa harina flour
- ¼ cup finely shredded cheddar cheese
- ¼ cup grated parmesan
- ¼ tsp garlic powder
- ¼ tsp cumin
- 1 egg
Directions
- Preheat your oven to 450°F (232°C).
- In a clean kitchen towel, combine the shredded zucchini and ⅛ tsp salt. Let it rest for 10 minutes.
- Wrap the towel around the zucchini and squeeze out as much liquid as possible over the sink.
- In a mixing bowl, combine the squeezed zucchini, the remaining ¼ tsp salt, masa harina, cheddar cheese, parmesan, garlic powder, cumin, and the egg. Stir until everything is well blended.
- Divide the zucchini mixture into 6 equal portions, about ⅓ cup each. Press each portion into a 5-6 inch circle on a parchment-lined baking sheet.
- Bake in the preheated oven for 20-22 minutes or until the edges are nicely browned.
- Once cool enough to handle, carefully remove the shells from the parchment paper and fill them with your favorite taco fillings.
how to serve Soft Zucchini Taco Shells
Serve your Soft Zucchini Taco Shells warm with a variety of tasty fillings. You can use seasoned meat, beans, cheese, lettuce, tomatoes, salsa, or any of your favorite toppings. Enjoy them as a fun, interactive meal, letting everyone customize their own tacos!
how to store Soft Zucchini Taco Shells
Once completely cooled, you can store the Soft Zucchini Taco Shells in an airtight container in the refrigerator. They will last for up to 3 days. If you want to keep them longer, consider freezing them by placing them in a freezer bag. They should be good for up to 2 months.
tips to make Soft Zucchini Taco Shells
- To remove excess moisture from the zucchini effectively, try using a mesh strainer or cheesecloth if you have it available.
- Add herbs or spices into the mixture to enhance the flavor according to your taste.
- For extra crispiness, consider broiling the shells for an additional minute after baking.
variation
You can experiment by adding different cheeses or spices to the zucchini mixture. Additionally, try using other vegetables like yellow squash or spinach for a variety of flavors.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini, but make sure to thaw and squeeze out the excess moisture before using it.
2. How do I know when the taco shells are done?
The taco shells are done when the edges are golden brown and crispy.
3. Can I make these taco shells ahead of time?
Absolutely! You can make them in advance and store them in the refrigerator or freezer for later use. Just reheat before serving.
Soft Zucchini Taco Shells
Ingredients
Method
- Preheat your oven to 450°F (232°C).
- In a clean kitchen towel, combine the shredded zucchini and ⅛ tsp salt. Let it rest for 10 minutes.
- Wrap the towel around the zucchini and squeeze out as much liquid as possible over the sink.
- In a mixing bowl, combine the squeezed zucchini, the remaining ¼ tsp salt, masa harina, cheddar cheese, parmesan, garlic powder, cumin, and the egg. Stir until everything is well blended.
- Divide the zucchini mixture into 6 equal portions, about ⅓ cup each. Press each portion into a 5-6 inch circle on a parchment-lined baking sheet.
- Bake in the preheated oven for 20-22 minutes or until the edges are nicely browned.
- Once cool enough to handle, carefully remove the shells from the parchment paper and fill them with your favorite taco fillings.