top of page

Zucchini Tacos

I made these in the weekend and they were sooooo good! Great for either breakfast tacos or for lunches on the go. For my breakfast tacos I filled them with scramled eggs, avocado, and chopped herbs. For lunch I filled with cold meat, cottage cheese and a beetroot relish. The options are endless!


  • 500g grated zucchini

  • 1 tsp sea salt

  • 1 beaten egg

  • 50g parmesan


  1. Add grated zucchini to collander and drain for 15 mins. Squeeze out excess water.

  2. Place zucchini, egg and parmesan in a bowl and mix.

  3. Scoop out 1/4 cup of mixture and place on lined backing tray. Spread mix out (with hand) until approx 18cm diameter. Should make 7.

  4. Bake in oven on 220C for 15 minutes, or until cooked and golden.

  5. Cool and then add your favourite fillings. Will keep in fridge for 5 days.



bottom of page