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Yields:
6
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
90
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
- 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.
- Step 2In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
- Step 3Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
- Step 4Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.
Nutrition (per serving): 90 calories, 5 g protein, 3 g carbohydrates, 1 g fiber, 2 g sugar, 6 g fat, 2.5 g saturated fat, 75 mg sodium
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