Zucchini Taco Shells

Turn zucchini into taco shells for your next taco night.

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Yields:

6

Prep Time:

0

hours

10

mins

Total Time:

1

hour

0

mins

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)
Directions
  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 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
  4. Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.

Zucchini Taco Shells

Chelsea Lupkin

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