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admin | Low Carb Meal Ideas | 21.01.2014
Last summer when we drowning in zucchini recipes for our future magazine project, we had these zucchini soft taco tortilla shells on the top of our list.
Squeezing out as much excess water in the grated zucchini will make the taco shells a little more “firm”.
Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. I made a batch yesterday and placed them in the fridge, with parchment paper between each tortilla.

We have something similar to these here in Thailand, although they make them thicker – sort of in between a soft taco shell and an omelette. We invited 5 of our neighbors over for taste testing on the majority of our magazine recipes and these zucchini taco shells had some of the most enthusiastic responses.
We just made these again tonight and snacked on the shells alongside a martini and whiskey sour.
Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).

That alone is a great pairing, you should try it with your favorite beer or cocktail!  More taco recipes using these zucchini shells coming to the blog soon!

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