Zucchini Taco Shells

Zucchini Taco Shells


Prep time: 

Cook time: 

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This low-carb hack is what your next taco night needs
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • 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 ¼-cup portions of the mixture onto the baking sheet, then press each gently down until ⅛-inch thick.
  4. Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.


How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs 🌮Full recipe: http://dlsh.it/846ZZcp

Julkaissut Delish Keskiviikkona 31. tammikuuta 2018