Zucchini Soft Tortilla Shells

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 8 5-in shells


  • 4 cups zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 1/4 cup bread crumbs
  • 1/2 tsp freshly grated black pepper
  • 1/4 tsp kosher or sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin


  • Preheat oven to 450 degrees
  • 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, cumin)
  • Cover baking sheets with parchment paper or oven proof baking mat. Scoop about 1/4 cup of mixture and press down on pan into think 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
  • Once the shells have cooled, carefully remove them from the parchment paper

Eat like a champion!


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