Wave Good-Bye To Carbs With These Zucchini Taco Shells

January 31, 2018
Zucchini Taco Shells
Yields 6
These healthy and extremely delicious zucchini taco shells will help you ditch the carbs and still feel satisfied.
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
  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)
  1. 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. In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
  3. Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
  4. Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.
Adapted from Delish
Adapted from Delish
SaucyRecipes.com | It's All In The Sauce http://saucyrecipes.com/

Trust us…you won’t miss the carbs!


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