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Tacos are something a lot of people on the keto diet miss out on. While this isn’t exactly like your classic taco, it is a very creative twist on them and something you will most likely find delicious. So zucchini taco shells are definitely worth checking out.
Zucchini Taco Shells
- 4 medium zucchini (about 1/2 pound each)
- 2/3 cup grated Parmesan cheese (about 2 ounces)
- 1/2 cup thinly sliced scallions
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 eggs
- Salt and Pepper to taste
Grate the zucchini. After doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl (about 7 minutes). Set the zucchini aside until it is cool enough to handle.
Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen roll it up and twist and squeeze out as much liquid as you can. You should end up with about 2 cups of shredded cooked zucchini.
Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes.
Let them cool and then remove them from the parchment.
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