Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Draining Time 20 minutes
Total Time 55 minutes
Servings: 4 shells
Course: Appetizer, Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Squeeze out as much excess water from the zucchini as possible using a clean towel or cheesecloth.
  4. 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.
  5. 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.
  6. Bake for 25 minutes or until the shells are golden brown and crisp around the edges.
  7. 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.