Taco night just got a whole lot lighter. These zucchini mini taco shells are golden, cheesy and perfectly foldable — a low-carb twist that doesn’t skimp on flavor. Fill them with your favorite toppings for a fun, veggie-packed dinner the whole family will love. Zucchini lovers should also try our Silky Cream of Zucchini Soup for another fresh way to use this versatile vegetable.
Ingredients
- 300 g (10.5 oz) zucchini
- 2 eggs
- 80 g (2.8 oz) cheese, grated
- 2 heaping tbsp all-purpose flour
- Fresh dill, chopped, to taste
- Salt and spices to taste
- Oil for frying
Instructions
- Grate the zucchini on a coarse grater, let it stand for 5-10 minutes, then squeeze out as much moisture as possible.
- Add the eggs, grated cheese, flour, dill, salt and spices. Mix well until you have a thick batter.
- Heat a skillet with a little oil over medium heat.
- Spoon small mounds of batter into the pan and flatten into mini rounds, about 8-10 cm (3-4 inches) across.
- Cook for 2-3 minutes per side until golden and firm.
- While still warm and pliable, fold each round in half over a wooden spoon handle or a taco rack to shape mini tacos. Fill with your favorite fillings and serve warm.
Tips
- Squeeze the zucchini as dry as possible — excess moisture is the enemy of crisp, sturdy shells.
- Keep the rounds small (8-10 cm) so they fold without cracking, and shape them while still warm and pliable.
- Fill with seasoned chicken, black beans or guacamole. For more veggie inspiration, try our Crispy Roasted Cauliflower Bites; the nutrition resources at USDA.gov are handy for building balanced meals.
Nutrition (per 100 g): 219 kcal, protein 11.1 g, fat 8.9 g, carbs 23.1 g.