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Enjoy these shells as a snack or a wrap, so think beyond the taco. Don't bake them too long, or they'll dry out and be difficult to peel off. To help from sticking, you can lightly spray the parchment paper with oil. But you'll end up with a less crispy shell.  Squeezing out as much excess water in the grated zucchini will make the taco shells a little more “firm”. One method is to microwave the zucchini till moisture releases, then squeezing out the water. Or lightly sautéing the zucch...

• 4 cups (950ml) zucchini, coarsely grated 1 large egg 1/2 cup (120ml) grated parmesan cheese 1/4 cup (60ml) bread crumbs 1/2 teaspoon freshly grated black pepper 1/4 teaspoon kosher or sea salt 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin

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