Zucchini Taco Shells with Beef and Zucchini Tomato Salsa

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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