LOL! We’ve all been there. Enjoyed our treats a bit too much. For me, it’s Friday nights. I have always used that as my cheat day. It comes after a long workout week, relaxing with my husband, and we enjoy something yummy. So by Sunday, I’m ready for something healthy but still satisfying.
I recently stumbled upon this recipe for zucchini soft taco shells. While it has many steps, each can be done seperately over the day. I also added green chili shredded taco meat, which I cooked in the crock. These shells were great! Not too veggie tasting, great with our shredded chicken and satisfied our Mexican craving!! We used the shredded chicken, avocado, artisan lettuces and topped with Greek yogurt and a bit of mozzarella cheese. Even my husband liked them! Lol!
What I liked about this recipe first off was the health benefits. (Recipe way below!) Zucchinis are an often forgotten fruit, but cooked and eaten like a veggie apparently, but so good for you. Zucchini is awesome for the heart: Zucchini contains good amounts of potassium that helps reduce blood pressure. It also contains moderate levels of folate that breaks down amino acids like homocysteine that cause heart attacks and strokes. The considerable amount of magnesium helps in keeping blood pressure at a normal rate and the heart beat at a steady rhythm.
Zucchini Guards Against Asthma and Strengthens Teeth And Bones: Due to Zucchini being a good source of vitamin C, it is considered a good food for fighting asthma. Vitamin C, a powerful anti-oxidant, plays a huge role in keeping the immune systems healthy and fighting respiratory problems. The anti-inflammatory properties help keep the lungs open and clear. Zucchini also contains calcium that helps the nervous system to function properly and gives strength to the bones and teeth.
Zucchini Helps Lower Cholesterol: The high-fiber content in zucchini helps in lowering cholesterol. The high levels of vitamin A and Vitamin C delays the beginning of atherosclerosis by keeping the cholesterol from oxidizing the body’s blood vessels. Zucchini rids the body of excess toxins.
Zucchini Helps In Weight Loss: Zucchini has incredibly low calories that make it a much-preferred part of any weight loss diet. Substituting calorie rich foods with a sizable portion of zucchini helps you in reducing the number of calories that are taken in. This makes it easier to burn off calories, thereby helping you lose weight. The fibre content helps in burning the fat in the body. Zucchini also keeps the body hydrated with its 95 percent water content. This gives you more energy and fewer headaches.
4 cups (950ml) zucchini, coarsely grated
1 large egg
1/2 cup (120ml) grated parmesan cheese
1/4 cup (60ml) bread crumbs
1/2 teaspoon freshly grated black pepper
1/4 teaspoon kosher or sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Pre-heat oven to 450 degrees F.
Remove as much moisture as you can from the zucchini. (I tossed with salt and put it in a strainer and then squeezed out excess water that shed from it throughout the day. Right before mixing I took a thin kitchen towel and squeezed the rest of the moisture out) 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).
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.
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.
After zucchini soft taco shells are cool, gently peel them off the parchment paper.