Homemade Zucchini Taco Shells

Embrace a healthier twist on taco night with these homemade zucchini taco shells, where the freshness of summer squash meets the savory punch of Parmesan cheese. These light and crispy taco shells are perfect for filling with your favorite taco ingredients, offering a delightful, gluten-free alternative to traditional tacos.

1 min read

Ingredients:

1 to 1.25 lbs. zucchini or other summer squash
1 teaspoon kosher salt
1 egg, beaten
2 ounces grated Parmesan cheese (a packed 1/2 cup)

Instructions:

Coarsely grate the zucchini using a box grater or the shredder attachment on a food processor. Place the grated zucchini in a fine-mesh sieve over a bowl. Sprinkle with salt and toss to evenly distribute. Let stand for at least 15 minutes to drain, which helps to draw out moisture.
Preheat your oven to 450°F (230°C) and line an extra-large sheet pan, or two standard-sized sheet pans, with parchment paper.
Squeeze the zucchini in the sieve to remove as much moisture as possible, discarding the extracted liquid.
Transfer the squeezed zucchini to a large bowl. Add the beaten egg and grated Parmesan, and stir with a spatula until well combined.
Use a 1/4-cup measure to scoop the zucchini mixture into about five mounds on the prepared sheet pan, spacing them well apart. Flatten each mound into a thin circle, approximately 6 to 7 inches in diameter.
Bake in the preheated oven for 12 to 15 minutes, or until the edges of the taco shells begin to crisp and golden spots appear on the surface.
Allow the taco shells to cool for one minute on the pan, then carefully transfer each shell to a plate to cool completely.
If you wish to freeze the taco shells, place them in an airtight bag and store in the freezer for up to 3 months.

Enjoy!

Enjoy these zucchini taco shells as a guilt-free base for your next taco adventure, perfect for a light meal that doesn't skimp on flavor or satisfaction!