INGREDIENTS

3 each  6" Heat Pressed Flour Tortillas (10400)  
1.5 oz. vol. Parmesan Cheese , shredded 
3 oz. vol. Marinara Sauce , prepared 
Summer Vegetable Salsa , see related recipe 
9 each  Zucchini , 4" baton sliced 
16 oz. vol. Parmesan Breading , see related recipe   
 Egg Batter , to dip 
1 oz. vol. Mozzarella Cheese , shredded 
1/2 oz. vol. Basil Chiffonade 

DIRECTIONS

1.) Dredge zucchini batons in parmesan breading. Shake off excess flour and dip in egg batter. Place zucchini batons back in parmesan breading and coat all sides of zucchini, shaking off excess breading.

2.) Place in 350F fryer for approximately 1-2 minutes or until golden brown. Remove from fryer and drain. Hold warm.

3.) Spread ½ oz. of shredded parmesan cheese into small disc shape on a flattop or griddle pan set over medium heat.

4.) Top each portion of cheese with one tortilla. Cook for approximately 15-20 seconds or until cheese begins to look almost a light golden brown.

5.) Flip cheese right side up with tortilla and heat other side.

6.) Remove from flattop and place on worksurface.

7.) Ladle ½ Tbsp. of marinara in the center of each taco.

8.) Fill each taco with fresh summer vegetable salsa, 3 zucchini sticks, shredded mozzarella cheese and basil chiffonade.

9.) Serve with remaining marinara sauce.

10.) **NOTE: Parmesan Crusted Soft Tacos can be served cheese side out or in.

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