Soft Zucchini Taco Shells Recipe
Introduction
Soft zucchini taco shells offer a fresh and healthy twist on traditional taco shells. These low-carb shells are easy to make and perfect for anyone looking to add more vegetables to their meals without sacrificing flavor.
Ingredients
- 2 medium zucchini, grated
- 2 large eggs
- 1 cup shredded cheese (cheddar or mozzarella works well)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the grated zucchini, eggs, and shredded cheese until well mixed.
- Step 2: Spread the zucchini mixture thinly and evenly on a parchment-lined baking sheet. Bake for about 15-20 minutes, or until the edges turn golden and the mixture is set.
- Step 3: While still warm, carefully lift the zucchini sheet and fold it into a taco shell shape. Let it cool to hold the shape before filling with your favorite taco ingredients.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or chili flakes to the mixture before baking.
- If the shells crack when folding, try baking a little less or adding a bit more cheese to bind better.
- Use different cheeses like pepper jack or feta for unique tastes.
Storage
Store the zucchini shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave wrapped in a damp paper towel to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these shells gluten-free?
Yes, these zucchini shells are naturally gluten-free since they use vegetables and cheese instead of flour.
How do I prevent the shells from becoming soggy?
Make sure to squeeze out excess moisture from the grated zucchini before mixing. Baking the mixture thinly and evenly also helps keep the shells firm and less soggy.
PrintSoft Zucchini Taco Shells Recipe
This recipe for Soft Zucchini Taco Shells offers a creative and healthy alternative to traditional taco shells. Made primarily from grated zucchini, eggs, and cheese, these shells are baked until firm yet flexible, allowing you to fold them into perfect taco shapes. Ideal for low-carb or gluten-free diets, these soft shells bring a fresh twist to your taco night with a light, vegetable-based base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 taco shells 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Base Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 2 large eggs
- 1 cup shredded cheese (such as cheddar or mozzarella)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Zucchini: Start by grating the zucchinis using a coarse grater. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent sogginess in the shells.
- Mix Ingredients: In a mixing bowl, combine the grated zucchini with the eggs and shredded cheese. Season with salt and black pepper to taste, and mix well until all ingredients are evenly incorporated.
- Form and Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Spread the zucchini mixture thinly and evenly into small circles or oval shapes, roughly the size of taco shells. Bake in the oven for about 15-20 minutes or until the edges start to turn golden and the shells are firm to the touch.
- Shape Taco Shells: Immediately after removing from the oven, carefully lift each zucchini base and fold it over a taco shell mold or the edge of a baking dish to create the classic taco shell shape. Allow the shells to cool and set in this folded form.
- Serve: Once cooled and set, fill the soft zucchini taco shells with your favorite taco fillings and enjoy immediately.
Notes
- Make sure to squeeze out all excess liquid from the grated zucchini to avoid soggy shells.
- Use parchment paper to prevent sticking during baking.
- If the shells crack when folding, bake a little less next time for more flexibility.
- Experiment with different cheeses like Monterey Jack or Pepper Jack for varied flavor.
- These shells are best eaten fresh or within a day to maintain softness.
Keywords: Zucchini taco shells, low-carb taco shells, gluten-free taco shells, healthy taco alternative, baked zucchini shells
