Introduction

These soft zucchini taco shells are a delicious, low-carb alternative to traditional tortillas. Packed with cheese and spices, they offer a tender, flavorful base for your favorite taco fillings. Perfect for a fresh twist on taco night!

The image shows a woman's hand picking up two thin, golden-yellow zucchini pancakes with green herb bits visible throughout. The pancakes have a slightly crispy edge with some browned spots. Behind them, a white plate holds a stack of similar pancakes. To the left, a small clear bowl contains fresh cut green herbs, while at the back, another small clear bowl holds dark raisins. In the background, a whole raw zucchini and a white and blue striped towel rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups shredded zucchini
⅛ teaspoon salt plus ¼ teaspoon salt, divided
¼ cup masa harina flour
¼ cup finely shredded cheddar cheese
¼ cup grated parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 egg

Instructions

Step 1: Preheat your oven to 450°F (230°C).
Step 2: Place the shredded zucchini in a clean kitchen towel and sprinkle with ⅛ teaspoon salt. Let it rest for 10 minutes, then wrap the towel tightly around the zucchini and squeeze out as much liquid as possible over the sink. You should have just over 2 compact cups of zucchini remaining.
Step 3: In a mixing bowl, combine the squeezed zucchini with the remaining ¼ teaspoon salt, masa harina flour, cheddar cheese, parmesan cheese, garlic powder, cumin, and the egg. Stir everything until well combined.
Step 4: Divide the mixture into 6 equal portions, about ⅓ cup each. On a parchment-lined baking sheet, press each portion into a 5 to 6-inch circle.
Step 5: Bake the shells at 450°F for 20 to 22 minutes, or until the edges are nicely browned.
Step 6: Allow the shells to cool enough to handle, then gently remove them from the parchment paper. Fill with your favorite taco fillings and serve.

Tips & Variations

For extra flavor, add finely chopped fresh herbs like cilantro or chives to the mixture before baking.
If you prefer a crispier shell, bake a few minutes longer, watching closely to avoid burning.
Gluten-free option: Ensure your masa harina is certified gluten-free for a safe alternative.
Try adding a pinch of chili powder or smoked paprika for a smoky twist.

Storage

Store any leftover zucchini taco shells in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a low oven or on a skillet over medium heat until heated through and slightly crisp. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds five thin, round zucchini pancakes stacked slightly unevenly; each pancake is golden yellow with small green flecks throughout, showing a lightly crispy, slightly browned edge texture. One pancake lies flat in the foreground showing its full surface. The white marbled surface beneath holds small clear bowls filled with fresh green herbs and dark brown beans. Behind the plate, a fresh whole green zucchini is placed horizontally. The lighting highlights the warm colors and textures of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini because frozen zucchini tends to release more moisture, which can make the shells soggy. If you do use frozen, thaw and squeeze out as much liquid as possible before mixing.

Can these shells be made ahead of time?

Yes, you can bake the shells ahead and refrigerate them. Just rewarm gently before serving to bring back their softness and flavor.