Crispy Zucchini Cookies Tacos -

In recent years, the culinary world has seen a remarkable shift towards creative, health-conscious eating. As more people seek to incorporate nutritious ingredients into their diets without sacrificing flavor, innovative recipes are emerging that challenge traditional notions of comfort food. One such recipe that captures this trend is the Crunchy Zucchini Cookie Taco. This unique dish combines the satisfying crunch of a cookie-like taco shell with the nutritional benefits of zucchini, creating a delightful fusion that is both fun to eat and good for you.

Crispy Zucchini Cookies Tacos

Discover a fun and nutritious twist on tacos with Crunchy Zucchini Cookie Tacos! These innovative treats feature a crispy, cookie-like shell made from zucchini, providing a deliciously unique flavor and texture. Packed with vitamins and antioxidants, zucchinis shine in this recipe, blending perfectly with savory ingredients like Parmesan cheese and spices. Load them up with your favorite fillings like black beans and fresh veggies for a healthy meal that feels like comfort food. Perfect for family dinners or gatherings!

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Ingredients

For the Crispy Zucchini Cookies:

2 medium zucchinis (about 2 cups grated)

1 cup all-purpose flour (or gluten-free flour)

1/2 cup almond flour

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for frying

For the Taco Filling:

1 cup cooked black beans (or any beans of choice)

1/2 cup corn (fresh or frozen)

1/2 teaspoon cumin

Salt and pepper to taste

1 avocado, diced

1/4 cup chopped fresh cilantro

1/2 cup cherry tomatoes, quartered

Lime wedges for serving

Instructions

Prepare the Zucchini:

- Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving crispy cookies.

Make the Cookie Batter:

- In a large mixing bowl, combine the grated zucchini, all-purpose flour, almond flour, Parmesan cheese, egg, baking powder, garlic powder, onion powder, dried oregano, salt, and pepper. Mix until well combined and let it sit for about 10 minutes to thicken.

Cook the Zucchini Cookies:

- Heat olive oil in a non-stick skillet over medium heat. Once hot, take about 2 tablespoons of the mixture and flatten it in the pan to form a cookie shape. Cook for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Taco Filling:

- In a mixing bowl, combine the cooked black beans, corn, cumin, salt, and pepper. Mix well and adjust seasoning to taste.

Assemble the Tacos:

- Take a crispy zucchini cookie and place a spoonful of the bean-corn mixture in the center. Top with diced avocado, chopped cilantro, and cherry tomatoes.

Serve:

- Serve the tacos warm with lime wedges on the side for squeezing over the top. Enjoy the crunch of the zucchini cookies paired with the fresh and flavorful taco filling!

Prep Time, Total Time, Servings: 20 min | 40 min | Serves 4-6