Zucchini Soft Taco Shells

This is a great recipe for all the zucchini that summer provides.  It's a nice break from zuke bread and a really yummy way to eat tacos.  We all enjoyed them a lot!

Zucchini Soft Taco Shells

Makes 6 shells, plan 2-3 shells per person as they are small

4 cups zucchini, coarsely grated
1 large egg
1/2 cup  grated parmesan cheese
1/4 cup panko
 freshly grated black pepper
1/4 teaspoon ground cumin

Pre-heat oven to 450 degrees F.
Sweat grated zucchini by adding kosher salt and letting sit for 15 mins.  Squeeze out liquid (maybe 1-2 cups, reserve for soup later).  Mix zucchini with other ingredients.

Using baking sheets with silpats or wax paper, scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide.  They dont spread much, so you can place them close together.

Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges.  Peel them off the silpats and serve immediately.