Zucchini Taco Shells

Turn zucchini into taco shells for your next taco night. Zucchini makes for great low carb tortillas in this recipe
YIELDS:
6

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
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.
In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.



Recipe Adapted from Zucchini Taco Shells

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