Name: Zucchini Taco Shells
Prep time: 10 min
Cook time: 10 min
Yield: 6
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) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Taco Shells

1. 3 c. grated zucchini (about 3 small zucchinis) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/4 c. almond flour -

5. 1/2 c. grated Cheddar cheese -

6. 1 egg, lightly beaten -

7. 1/4 tsp. garlic powder -

8. Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro) -

How to cook deliciously - Zucchini Taco Shells

1. Stage

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.

2. Stage

In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.

3. Stage

Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.

4. Stage

Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.