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ZucchiniTacoShells Lally featuredphoto
Recipes

These Spaghetti Squash and Zucchini Taco Shells Give Tortillas a Run for Their Money

This article is written by a student writer from the Spoon University at SLU chapter.

To be honest, I was a bit apprehensive about these taco shells. For years, I have been loyal to the infamous corn tortilla, used as a shell to some of the best tacos I have ever eaten. Always dependable, always tasty.

However, I was pleasantly surprised by how incredible these zucchini and spaghetti squash shells were. The cheese was a definite game-changer for me. Not many shells have cheese baked into them. They pair great with all vegetarian toppings, but feel free to throw some meat on there too. Taco Tuesday just got a whole lot more interesting.

Zucchini and Spaghetti Squash Taco Shells

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings:45 servings

Ingredients

Instructions

  1. Emma Lally

    Put the zucchini and spaghetti squash into a bowl (make sure the moisture is mostly squeezed out of them). Add in the egg, Parmesan cheese, bread crumbs, pepper, salt, garlic powder and cumin. Mix well.

  2. Emma Lally

    On top of parchment paper, scoop 1/4 cup of the mixture and flatten into 5u0022 circles. Bake for about 25 minutes.

  3. Emma Lally

    Once they are browned around the edges, carefully peel them off. Add whatever toppings you want and then chow down.

"Brunch is a way of life." -Gandhi