September 16, 2016
Zucchini Taco Shell With Beef And Salsa. Great for a guilt-free Mexican evening or just for dinner or lunch.
1Preheat oven to 230°C.
2Grate the zucchini and then place into a microwave-safe bowl and cook zucchini on high for 7 Minutes.
3After 3.5 Minutes stir the zucchini and place back in microwave for the remainder of the time.
4Once cooked, remove from microwave and set aside until cooled down.
5Once cool, use slotted spoon to transfer to kitchen towel. Roll up the cloth and twist and squeeze out as much of the liquid as you can.
6Line a baking sheet with parchment paper and spray it with cooking oil to prevent it from sticking.
7Add zucchini, Parmesan, onion, cayenne pepper, cumin, garlic powder, salt and eggs into a bowl.
8Stir until blended into a dough.
9Scoop the mixture into 1/4 cup size balls and place them on the sheet.
10Use your hands to flatten each ball into a very thin 13cm diameter round, about 0.3 cm thick.
11Bake the shells until they are brown around the edges for about 15 Minutes.
12Remove from heat and let them cool down.
1Heat a frying pan to medium to high heat.
2Add olive oil and the onions and fry until golden brown.
3Add the beef mince, steak and chops spice, salt, pepper, cumin and basil.
4Cook until the mince is cooked through.
5Remove and set aside.
1Cut the avocado into small cubes.
2Cut the tomatoes into quarters or smaller.
1After the taco has cooled, add the beef mince, avocado and tomatoes.
2Sprinkle with cheese and enjoy!
Please remember to squeeze out as much of the liquid out of the zucchini as possible as this will have a great effect on the taco shell quality.