Healthy Zucchini Soft “Taco” Tortilla Shells
Low Carb Tortillas Made with Zucchini
Last year in 2014 it started with this crazy zucchini tortilla inspiration because we couldn’t hardly find any reference to zucchini tortillas online. So we said “let’s make healthy zucchini taco shells!” Why not? Everyone was making pizza crusts with cauliflower so why not use up all this leftover zucchini? As odd as it many have sounded it actually has become one of our favorite year round recipes and can’t believe we’re finally sharing it almost a year later. We should have shared it right away when we made it last year, but our busy commercial photography lives got in the way.
When we drowning in zucchini recipes for our future magazine project, we had these zucchini soft taco tortilla shells on the top of our list. We invited 5 of our neighbors over for taste testing on the majority of our magazine recipes and these zucchini taco shells had some of the most enthusiastic responses. Maybe it was unique and something they had ever seen or tasted before. Or maybe it was healthy. What ever it was, it was always mentioned as the memorable and delicious tasting zucchini recipe they’ve ever had.
Think beyond the taco tortilla shell and these zucchini tortillas are also a great snack. We just made these again tonight and snacked on the shells alongside a martini and whiskey sour. That alone is a great pairing, you should try it with your favorite beer or cocktail! More taco recipes using these low carb tortillas coming to the blog soon!
-Diane and Todd
Video: Healthier Zucchini Tortillas Recipe :
Here’s our current–> Zucchini Recipe Collection and Zucchini Noodle Recipes
Healthy Zucchini Soft "Taco" Shells
Squeezing out as much excess water in the grated zucchini will make the taco shells a little more “firm”. One method is to microwave the zucchini till moisture releases, then squeezing out the water. Or lightly sautéing the zucchini for a few minutes, then squeezing out the water. Just be careful to not cook the zucchini too much or use too much oil, or else you’ll get mush.
- 4 cups zucchini (950ml) , coarsely grated
- 1 large egg
- 1/2 cup grated parmesan cheese (120ml)
- 1/4 cup bread crumbs (60ml)
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon kosher salt or sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Pre-heat oven to 450° F.
Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
After zucchini soft taco shells are cool, gently peel them off the parchment paper.