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Export 6 ingredients for grocery delivery
Step 1
Pre-heat oven to 450°F/230°C.
Step 2
After grating the zucchini, remove as much moisture as you can from the zucchini. We like to use a paper towel and squeeze the water out of the grated zucchini.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
After zucchini soft taco shells are cool, gently peel them off the parchment paper.
Step 7
Serve with your favorite taco stuffing, scrambled eggs for a breakfast taco or eat as a snack.
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