Dinki's filled her tacos with a beef mixture and topped them with a zucchini-tomato salsa. I simply browned sausage and onions, added a little corn, seasoning and a cornstarch slurry.
Nikki Dinki's original recipe is available at food network.com Her recipe made eight shells; I cut it in half and I ended up with five shells.
They are also gluten free.
Zucchini "Taco" Shells Makes 5 small shells
2 - 3 medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg
- Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
- Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
- Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
- Set the zucchini aside until it is cool enough to handle.
- Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
- Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
- Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick.
- Bake the shells until they are brown around the edges, about 15 minutes.
- Let them cool and then remove them from baking sheet.
- Fill with Sausage & Corn filling and serve.
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water
- Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
- Add the corn and seasoning and cook a few minutes.
- Stir in the cornstarch slurry to slightly thicken the mixture.
Recipe without photos . . .
Zucchini "Taco" Shells Makes 5 small shells
2 - 3 medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg
- Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
- Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
- Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
- Set the zucchini aside until it is cool enough to handle.
- Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
- Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
- Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick.
- Bake the shells until they are brown around the edges, about 15 minutes.
- Let them cool and then remove them from the baking sheet.
- Fill with Sausage & Corn filling and serve.
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water
- Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
- Add the corn and seasoning and cook a few minutes.
- Stir in the cornstarch slurry to slightly thicken the mixture.
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