Keto Zucchini Taco Shells are a delightful and innovative way to enjoy tacos without the unnecessary carbs! As someone who appreciates delicious alternatives, I’ve found that these zucchini shells are not only easy to make, but they also deliver a satisfying crunch and flavor. They make for a fantastic weeknight dinner option or a healthy twist at your next gathering.
Why make this recipe
You might be wondering why you should try these Keto Zucchini Taco Shells. Firstly, they are a fantastic low-carb option for anyone looking to enjoy a healthier diet. Plus, they are quick to prepare—perfect for those busy weeknights when you want something delicious on the table quickly. The kids will love interacting with the taco fillings too!
Additionally, this recipe is budget-friendly and uses just a handful of ingredients you likely have on hand. If you enjoy tacos, you might also want to explore other keto-friendly options like keto ground beef taco salad, which pairs wonderfully with these shells!
How to make Keto Zucchini Taco Shells
Let me guide you through the process of creating these tasty taco shells. It involves simple steps that anyone can follow.
Gather your ingredients: You will need grated zucchini, shredded mozzarella, an egg, almond flour, psyllium husk, seasonings, and a little salt.
Form the taco shells: Combine the ingredients, shape them into balls, and then flatten them for baking.
Bake to perfection: A quick bake in the oven, and you’ll have golden-brown taco shells ready to hold all of your favorite fillings.
Key Ingredients
Grated Zucchini
You’ll need 1 cup of shredded and drained zucchini, which is roughly one medium zucchini before processing. Be sure to squeeze out the excess water to keep the shells from getting soggy.
Shredded Mozzarella
Opt for ⅔ cup of hard, dry shredded mozzarella. This keeps the texture of your taco shells crispy and delicious.
Other Ingredients
Along with these, you will be using a large egg, ½ cup of almond flour, 1 tablespoon of psyllium husk, and seasonings such as salt, garlic powder, ground pepper, and paprika.
Directions
- Grate the zucchini into a bowl.
- Squeeze out all the water. This step is crucial as it helps prevent the taco shells from becoming soggy. After draining, you should have about 1 cup of shredded zucchini.
- Mix ingredients: Combine the drained zucchini, shredded mozzarella, egg, almond flour, psyllium husk, salt, garlic powder, ground pepper, and paprika in a mixing bowl. Stir until evenly combined.
- Preheat your oven to 180°C (350°F).
- Form the mixture into four approximately equal-sized balls.
- Shape the balls: Place each ball on a baking sheet lined with parchment paper, then press down to form them into thin circles.
- Bake for about 20 minutes, or until they are golden brown and crispy at the edges.
- Serve and enjoy!
How to serve Keto Zucchini Taco Shells
To make the most of your Keto Zucchini Taco Shells, consider filling them with your favorites! Ground beef, chicken, or sautéed veggies are fantastic choices. Top them off with fresh salsa, guacamole, or a sprinkle of shredded cheese. Pair these tacos with a refreshing salad or some grilled vegetables for a complete meal. If you’re interested in another zucchini-based dish, check out these keto chicken parmesan zucchini boats for a different flavor profile.
How to store
If you have leftovers, store your taco shells in an airtight container in the fridge. They should last for up to a week. To reheat, simply pop them back in the oven or a toaster oven for a few minutes until warmed through. If you want to keep them longer, these taco shells can be frozen—just make sure they are well-wrapped to avoid freezer burn.
Variations
If you’re feeling creative, you can try different variations of these taco shells. For instance, you might add cheese directly into the shell mix for a richer flavor, or incorporate herbs such as oregano or cilantro for an extra kick. You can also consider adding different toppings based on your dietary needs and flavor preferences.
FAQs
Can I make these shells ahead of time?
A: Yes, you can prepare the mixture and form the shells in advance. Just bake them when you’re ready to serve.
What can I substitute for almond flour?
A: You could use coconut flour, but be cautious and reduce the quantity since coconut flour is more absorbent.
Are these shells gluten-free?
A: Absolutely! All the ingredients used in this recipe are gluten-free.
Conclusion
Incorporating Keto Zucchini Taco Shells into your meal rotation can be a fun and healthy choice. Not only do they satisfy your cravings for tacos, but they’re also a simple way to introduce more vegetables into your diet. For more ideas, check out Healthy Zucchini Soft “Taco” Tortilla Shells and my Zucchini Meatball Subs.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
