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
- Prep Time:20 mins
- Cook Time:25 mins
- Total Time:45 mins
- Servings:45
- Medium
- 2 cups spaghetti squash
- 2 cups zucchini grated
- 1 large egg
- 1/2 cup Parmesan cheese
- 1/4 cup bread crumbs
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Ingredients
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Step 1
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.
Emma Lally -
Step 2
On top of parchment paper, scoop 1/4 cup of the mixture and flatten into 5" circles. Bake for about 25 minutes.
Emma Lally -
Step 3
Once they are browned around the edges, carefully peel them off. Add whatever toppings you want and then chow down.
Emma Lally