We love tacos! Sadly, I have not had an actual taco in a shell for about two months now and I miss them. Yes, we have had taco salads, but that is just not the same. My husband found a recipe for zucchini taco shells and while I was a bit skeptical I said I would give them a try. The first thing that I noticed about the recipe was that there were breadcrumbs as an ingredient so I knew I would need to change that, I also noticed that it just called for hand mixing the ingredients and I figured it would be better to do this with a blender or food processor.
So, if you are looking for a way to cut back on carbs and sugar or just want to add some more veggies to your diet see the recipe below.
4 cups zucchini, grated, once the liquid has been squeezed out you will have about 2 cups
1 large egg
3/4 c. grated parmesan cheese
1/4 c. pork rind crumbs or breadcrumbs
1/2 tsp. freshly grated black pepper
1/4 tsp kosher salt
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1. Pre-heat oven to 450 degrees F and line 2 baking sheets with parchment paper.
2. Remove as much moisture as you can from the zucchini by squeezing it over the sink. Put the zucchini in a food processor or blender (I use my Ninja) and add the remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs (to make Keto breadcrumbs place pork rinds in a blender or food processor and blend until the consistency of bread crumbs), black pepper, salt, garlic powder, and cumin).
3. Once you have all of the ingredients in your blender pulse until everything is combined and the zucchini is chopped up pretty small.
3. Scoop a small palmful of the mixture and press down on baking pan until you have a small circle, about 5” wide. Make sure that there are no holes in your circle and that the thickness is fairly even or the shell will not bake evenly.
4. Bake shells for about 10 - 15 minutes, or until the shells look “crisp’ and brown around the edges, be careful to not bake too long or else the shells dry out and are hard to peel off.
5. After zucchini soft taco shells are cool, gently peel them off the parchment paper and fill with your favorite taco ingredients.
This recipe makes about 12 taco shells.
Made with bread crumbs:
Fat 2.1 g.
Cholesterol 20 mg.
Sodium 102 mg.
Total Carbs 3.1 g.
Fiber .5 g.
Protein 3.2 g.
Made with pork rind crumbs:
Fat 2.8 g.
Cholesterol 23.3 mg.
Sodium 124 mg.
Total Carbs 1.5 g.
Protein 4.3 g.