Zucchini Taco Shells Recipe

Zucchini offers the perfect texture and flavor for making a taco shell that
tastes incredible

Servings: 12 shells

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Prep for taco night

Southwestern

Zucchini Taco Shells Zucchini Tortillas Recipe

Instructions

1 First, take 4 Zucchini and grate them with a box grater, or using a food
processor attachment then straight onto a bowl.
2 Take a large kitchen towel and squeeze out most of the water in the zucchini.
This is key to remove as much natural zucchini water as possible.

Take your time and remove as much as you can. Watch the video for the perfect
technique to remove the water below.
3 Next, 1 cup of Parmesan Cheese, grated
4 Beat 2 Large Eggs together well (I like adding the fajita seasoning straight
into the beaten eggs for even incorporation of the fajita seasoning.

Add green onions - chop thinly on the bias (bias meaning diagonally cut)
5 The fajita seasoning: Add fajita seasoning and salt to the bowl - one tablespoon
Fajita.

1 T Ancho Chile Powder

1 T Paprika2 teaspoon Garlic Powder

2 teaspoon Onion Powder

2 teaspoon Cumin

1 teaspoon Oregano

1 teaspoon Black Pepper

Please make the fajita season then take a taste without the salt. Then add the
salt to taste.
6 Combine all ingredients (Stir carefully not to break the Zucchini)
7 Portion out your taco shells on a cookie sheet w/ parchment paper
8 Baking: Bake at 450 for 20 minutes or till tacos start to brown around the edges