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.