Description
Soft Zucchini Taco Shells are a low carb alternative to traditional tortillas made with zucchini, cheese, masa harina, and simple seasonings.
Ingredients
Scale
- 3 1/2 cups shredded zucchini
- 1/8 teaspoon salt
- 1/4 teaspoon salt
- 1/4 cup masa harina flour
- 1/4 cup finely shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 egg
Instructions
- Preheat oven to 450°F.
- Combine zucchini and 1/8 teaspoon salt in a clean kitchen towel and rest for 10 minutes.
- Squeeze out as much liquid as possible.
- Mix zucchini with remaining salt, masa harina, cheddar cheese, Parmesan cheese, garlic powder, cumin, and egg.
- Divide mixture into 6 portions.
- Press each portion into a 5 to 6 inch circle on a parchment-lined baking sheet.
- Bake for 20 to 22 minutes until edges are browned.
- Cool slightly, remove from parchment, and fill with desired taco ingredients.
Notes
- Squeeze zucchini thoroughly for the best texture.
- Allow shells to cool slightly before removing from parchment.
- Serve with your favorite taco fillings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 shell
- Calories: 68
- Sugar: 2
- Sodium: 185
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 4
- Cholesterol: 34