Zucchini "Taco" Shells with Sausage & Corn

Inspired by a segment on Food Network's The Kitchen, and several oversized zucchini squash, I decided to give Nikki Dinki's recipe for zucchini "tacos" a try.  However skeptical I was in the beginning (I've been taken in by other seemingly healthful recipes), after tasting these unusual shells, I am a believer -- they held together (the melted cheese really binds them together as they bake) and are full of flavor. They will definitely appear again on our menu!
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

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. 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.
4. Set the zucchini aside until it is cool enough to handle.
5. 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.
   
6. 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.
   
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
   
8. Bake the shells until they are brown around the edges, about 15 minutes.
   
9. Let them cool and then remove them from baking sheet.
10. Fill with Sausage & Corn filling and serve.
    

Sausage & Corn Filling
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. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
   
3. 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

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. 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.
4. Set the zucchini aside until it is cool enough to handle.
5. 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.
6. 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.
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
8. Bake the shells until they are brown around the edges, about 15 minutes.
9. Let them cool and then remove them from the baking sheet.
10. Fill with Sausage & Corn filling and serve.

Sausage & Corn Filling
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. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
3. Stir in the cornstarch slurry to slightly thicken the mixture.