Directions:
Preheat the oven to 450 degrees
Wash the zucchini and cut the ends off.
Grate the zucchini with box
grater or shredder attachments on Food Processor. You should have about 8 cups of shredded zucchini.
Place zucchini in a large microwave-safe bowl and microwave on high 5 1/2 minutes, until tender. Spread cooked zucchini on a kitchen towel, set aside until it is cool enough to handle.
Once cool, roll up the towel, twist and squeeze out as much liquid as you can. Repeat to get out all the excess water; this is critical to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
Mix the 2 cups of cooked zucchini, grated Parmesan cheese, onion powder, chili powder, chipotle powder, cumin, garlic powder, salt and eggs in a medium bowl until blended into a dough.
Line a baking sheet with parchment paper and spray it lightly with cooking oil to help prevent sticking.
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 parchment paper lined baking sheet.
Use immediately with your favorite taco filling or store the taco shells between pieces of parchment paper in a Ziploc bag in the refrigerator until ready to use.
