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–+ servings

Zucchini Taco Shells

Food Wiki
Transform your taco night by using zucchini to create delectable taco shells.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine world cuisine
Servings 6
Calories 90 kcal

Ingredients
  

  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. almond flour
  • 1/2 c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • 1/4 tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)

Instructions
 

  • Heat oven to 400°. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.
  • In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
  • Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
  • Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.

Nutrition

Calories: 90kcalCarbohydrates: 3gProtein: 5gFat: 6gSaturated Fat: 2.5gSodium: 75mgFiber: 1gSugar: 2g
Keyword Zucchini Taco Shells
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