Description
Discover how to make delicious Soft Zucchini Taco Shells with this easy recipe. Perfect for a healthy and flavorful twist on traditional tacos!
Ingredients
- 1 large zucchini (240 ml shredded, drained)
- 1 large egg
- 1/4 cup (60 ml) grated Parmesan cheese (25 grams)
- 1/4 cup (60 ml) almond flour (30 grams)
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) onion powder
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Shred 1 large zucchini using a grater.
- Place shredded zucchini in a clean kitchen towel.
- Squeeze out excess moisture from the zucchini.
- Transfer drained zucchini to a mixing bowl.
- Add 1 large egg to the bowl.
- Add 1/4 cup grated Parmesan cheese.
- Add 1/4 cup almond flour.
- Add 1/2 teaspoon garlic powder.
- Add 1/2 teaspoon onion powder.
- Add 1/4 teaspoon salt.
- Add 1/4 teaspoon black pepper.
- Mix all ingredients until well combined.
- Divide mixture into 4 equal portions.
- Shape each portion into a flat, round shell on the baking sheet.
- Bake in the oven for 15-20 minutes.
- Check that edges are golden and shells are firm.
- Remove from oven and let cool slightly.
- Carefully peel shells off parchment paper.
- Use immediately or store in the fridge for later use.
Notes
- Thoroughly drain shredded zucchini to reduce excess moisture in the dough.
- Adjust seasoning to taste with additional garlic powder or black pepper.
- Bake zucchini shells until golden brown for a crispy texture.