Tired of the same old taco shells? Meet your new favorite: Crunchy Zucchini Taco Shells! These low-carb, gluten-free taco shells are not only a healthier alternative but also pack a flavor punch with every bite. Perfect for taco nights or a fun weekend brunch, these shells will make your meals exciting and nutritious.
Every time I make these Zucchini Taco Shells, it’s like bringing a little bit of magic to the table. My husband and kids absolutely adore them! It all started when we were looking for a way to lighten up our taco nights without sacrificing flavor. One night, after a particularly bountiful zucchini harvest from our garden, I decided to experiment. The result? A new family staple that has everyone eagerly anticipating taco nights!
Why These Crunchy Zucchini Taco Shells?
1. Low-Carb and Gluten-Free: Perfect for those watching their carbs or avoiding gluten, these shells provide a nutritious alternative to traditional taco shells. 2. Packed with Flavor: With almond flour, cheddar cheese, and a hint of garlic, these shells are bursting with savory goodness. 3. Versatile Toppings: Fill them with your favorite toppings – from scrambled eggs and bacon for breakfast tacos to classic beef and salsa for dinner. 4. Easy to Make: With simple ingredients and straightforward steps, these shells are a breeze to whip up, even on busy weeknights.
Ingredients:
- 3 cups (450g) grated zucchini (about 3 small zucchinis)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (28g) almond flour
- 1/2 cup (56g) grated cheddar cheese
- 1 egg, lightly beaten
- 1/4 tsp garlic powder
- Toppings of choice (e.g., scrambled eggs, bacon, cheddar cheese, salsa, avocado, cilantro)
Directions:
- Prepare the Oven and Zucchini: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the grated zucchini in a strainer, lightly salt it, and let it sit in the sink or over a bowl to drain excess moisture for about 20 minutes.
- Mix Ingredients: In a large bowl, combine the drained zucchini, almond flour, cheddar cheese, beaten egg, and garlic powder. Season with freshly ground black pepper to taste.
- Form the Shells: Scoop 1/4-cup portions of the mixture onto the prepared baking sheet. Gently press each portion down until it’s about 1/8-inch thick.
- Bake: Bake the shells in the preheated oven until they are lightly browned and crisp, approximately 25 minutes. Allow them to cool slightly before filling with your favorite toppings.
Notes:
- Moisture Control: Ensuring the zucchini is well-drained is crucial for achieving crispy shells. You can squeeze out extra moisture using a clean kitchen towel.
- Cheese Variation: Feel free to experiment with different types of cheese like mozzarella or pepper jack for varied flavors.
- Make-Ahead: These shells can be made ahead of time and stored in the fridge. Simply reheat in the oven to regain crispness.
