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Zucchini Taco Shells

Savory Zucchini Taco Shells for a Guilt-Free Feast

Delicious Zucchini Taco Shells offer a healthy, gluten-free alternative to traditional tortillas, packed with flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 shells
Course: Dinner
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 2 medium Zucchini Fresh garden zucchini provides moisture and volume.
  • 1 cup Masa Harina Essential for binding; can substitute with all-purpose or almond flour.
  • 0.5 teaspoon Salt Enhances overall taste.
For Optional Flavor
  • 1 tablespoon Cilantro Chopped for added freshness.

Equipment

  • box grater
  • Mixing Bowl
  • Non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
  2. In a mixing bowl, combine drained zucchini with masa harina and salt, mixing well.
  3. Divide the mixture into 6-8 equal portions, roll into balls, and flatten into disks.
  4. Heat a non-stick skillet over medium heat, add oil, and cook the disks for 3-4 minutes.
  5. Flip the shells and cook for another 3 minutes until both sides are golden.
  6. Remove from heat and serve warm with your favorite fillings.

Nutrition

Serving: 1shellCalories: 90kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

Squeeze out all excess moisture from zucchini to prevent soggy shells. Uncooked shells can be stored in the refrigerator for up to a day or frozen for 3 months.

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