Zucchini Taco Shells with Beef and Zucchini Tomato Salsa

Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa

Zucchini Taco Shells with Beef and Zucchini-Tomato Salsa


1 hour 20 minutes

Ingredients
  • 4 medium zucchini (about 1/2 pound each)
  • Nonstick cooking spray, for spraying the parchment
  • 2/3 cup grated Parmesan cheese (about 2 ounces)
  • 1/2 cup thinly sliced scallions
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup quartered cherry tomatoes
  • 2 teaspoons finely chopped fresh basil leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 1/4 teaspoon kosher salt
  • 1/2 medium zucchini, finely chopped
  • Juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 shallot, finely chopped
  • 1 serrano chile, seeds and ribs removed, finely chopped (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • 1 to 2 ears corn, husked and kernels removed (about 1 1/2 cups kernels)
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • One 15-ounce can refried beans, warmed
  • 1/4 cup crumbled feta cheese
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