Zucchini Taco Shells

Zucchini Taco Shells

Turn zucchini into taco shells for your next taco night.

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)
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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.