Zucchini Taco Shells

Name: Zucchini Taco Shells
Prep time: 10 min
Total time: 1 h
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)

By Delish EditorsPublished: Jan 30, 2018

Approved by the Delish Test Kitchen

4.8

4 Ratings

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Yields:

Prep Time:

10 mins

Total Time:

1 hr

Cal/Serv:

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Turn zucchini into taco shells for your next taco night.

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Ingredients

3 cups
grated zucchini (about 3 small zucchinis)
kosher salt
Freshly ground black pepper
1/4 cup
almond flour
1/2 cup
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)

Directions

1. Step 1Heat 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. Step 2In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
3. Step 3Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
4. Step 4Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.