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Grate the courgette/zucchini and squeeze out the extra water.
Add all the ingredients to a bowl and mix well.
Line a baking tray with parchment paper and form 4 circles with the mixture.
Bake at 180°C for 15-20 minutes until the edges are slightly darker.
Let them cool over a rolling pin to create the taco shell shape.
For extra crunch, place them over two bars of your oven rack and bake for another 5-10 minutes.
Fill with your favourite toppings - I had mine with pea shoots, cottage cheese, and homemade guacamole.