Preheat oven to 425F and line a baking sheet with foil, grease with oil or cooking spray 

Shred Zucchini using the large holes of a box grater, squeeze dry in a clean kitchen towel (should have 2 cups.)

Heat oil in a large skillet over medium-high heat. Add zucchini, ground chicken, chili powder, onions, cumin and salt. to pan and cook, stirring until the chicken is cooked through 8-10 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, about 2 minutes, transfer to a plate and cover.

Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray. Place 6 tortillas on a clean cutting board or extra pan. Working quickly, spread a generous ¼ cup chicken mixture along the bottom third of a tortilla, sprinkle with about 1T cheese and tightly roll into a cigar shape.

Generously coat the top and sides of taquitos with cooking spray. Sprinkle the top with salt, liberally. Bake the taquitos until browned and crispy, 14 to 18 minutes.

Serve with spicy guacamole!