Zucchini Taco Shells
These low-carb zucchini taco shells are a healthy, gluten-free alternative to traditional tortillas. Made with freshly grated zucchini, almond flour, cheese, and egg, they bake into crisp, flavorful shells that can hold your favorite fillings. Ideal for a light lunch or as a creative dinner option, these shells are both satisfying and easy to prepare.
Ingredients
- 2 cups zucchini grated
- 1 tsp salt for draining zucchini
- 1/3 cup almond flour
- 1/2 cup cheese shredded
- 1 egg lightly beaten
- 1/2 tsp garlic powder
- 1/4 tsp black pepper or to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place grated zucchini in a strainer over the sink or a bowl. Sprinkle lightly with salt and let sit for about 20 minutes to release moisture.
- Squeeze out as much excess water from the zucchini as possible using a clean towel or cheesecloth.
- In a large bowl, combine the drained zucchini, almond flour, shredded cheese, egg, garlic powder, and black pepper. Mix well to form a cohesive mixture.
- Scoop 1/4-cup portions of the mixture onto the prepared baking sheet. Press each portion down to form circles about 1/8 inch thick.
- Bake for 25 minutes or until the shells are golden brown and crisp around the edges.
- Remove from oven and allow to cool slightly before filling with desired toppings.
Notes
- Make sure to squeeze out as much liquid as possible from the zucchini to prevent soggy shells.
- You can store the baked shells in the refrigerator for up to 3 days and reheat in a skillet or oven.