Soft Zucchini Taco Shells


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5 from 1 vote

Soft Zucchini Taco Shells

Check out this lighter way to enjoy hearty, delicious tacos. Stuff these tasty and easy to prepare veggie-based shells with any of your favorite fillings!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 shells
Calories: 39kcal


  • 2 cups coarsely grated zucchini
  • 1 large egg
  • ¼ cup low fat shredded sharp cheddar cheese
  • 2 TB cornmeal
  • ½ tsp salt
  • ¼ tsp granulated garlic
  • ¼ tsp cumin
  • pinch cayenne pepper


  • Preheat oven to 425°F. Line two baking sheets with parchment and coat with cooking spray; set aside.
  • Press water out of zucchini with a paper towel.
  • Combine in a large bowl with all other ingredients.
  • Spoon ¼ cup mounds of batter on baking sheets (3 per sheet) and spread to a 5” diameter circle.
  • Bake shells for 20 minutes, rotating baking sheets halfway through cooking.
  • Let shells cool slightly before removing from pan and serving.


Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Cholesterol: 28mg | Sodium: 236mg | Potassium: 128mg | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 0.4mg

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