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- 2 cups zucchini, grated - 1/2 cup almond flour - 1 large egg - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Salt and pepper, to taste - 1 tablespoon fresh cilantro, chopped (optional) - 1 tablespoon olive oil (for cooking) These ingredients come together to create soft, nutritious taco shells. Zucchini makes these shells light and healthy. Almond flour adds a nice texture and flavor. The egg acts as a binder, helping everything stay together. Garlic and onion powder bring in a savory touch. Add salt and pepper to taste for extra seasoning. If you want a fresh kick, toss in some chopped cilantro. Lastly, olive oil is key for cooking the shells. You can find the full recipe for these tasty taco shells in the earlier sections. Enjoy experimenting with these ingredients! To start, grate 2 cups of zucchini using a box grater. Next, you need to remove the moisture. Place the grated zucchini in a clean kitchen towel or cheesecloth. Twist the towel tightly to squeeze out as much water as you can. This step is key. If you skip it, your taco shells may turn out soggy. You want them to hold their shape and be firm. Now, grab a mixing bowl. Combine the drained zucchini with 1/2 cup of almond flour, 1 large egg, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and some salt and pepper. If you want to add a burst of flavor, toss in 1 tablespoon of chopped fresh cilantro. Stir the mix until it looks like a dough. This will help your taco shells hold together well. Before cooking, preheat a non-stick skillet over medium heat. Once it’s hot, drizzle in some olive oil. Make sure to tilt the pan so the oil coats the bottom evenly. Now, take about 1/4 cup of the zucchini mix and place it in the skillet. Flatten it gently to make a round shape, about 1/4 inch thick. Make sure to leave space between each shell. Cook the shells for about 3-4 minutes on one side until they turn golden brown. Use a spatula to flip them carefully. Cook the other side for another 3-4 minutes until they are set and lightly browned. After cooking, transfer the shells to a plate to cool. Repeat this until you finish all the zucchini mixture. Add more olive oil as needed. Once cooled, fill your taco shells with your favorite toppings. Try seasoned black beans, grilled veggies, zesty salsa, or creamy avocado for a tasty treat. For the full recipe, check out the details above. To avoid soggy shells, always drain the zucchini well. Grate it and then squeeze out the moisture using a towel. This step is key. Too much water makes your shells fall apart. Ensure even cooking by keeping the shells the same size. Use a measuring cup to scoop the mix. Flatten each shell to about 1/4 inch thick. This helps them cook evenly. Don't crowd the pan. Leave space between shells for air to circulate. Pair your zucchini taco shells with fresh, vibrant fillings. Try seasoned black beans, grilled veggies, or zesty salsa. You can even add creamy avocado for a rich touch. For presentation, arrange the filled shells on a colorful platter. Add lime wedges and extra cilantro for a pop of color. A sprinkle of chili flakes can add a nice kick. These small touches make your dish look great and taste even better! For the full recipe, check out the Soft Zucchini Taco Shells recipe. {{image_4}} To make your soft zucchini taco shells more exciting, you can add herbs and spices. Fresh herbs like basil or oregano can boost the flavor. A dash of cumin or smoked paprika adds warmth. If you prefer heat, try a pinch of cayenne pepper. If you need a substitute for almond flour, try coconut flour. Keep in mind, coconut flour absorbs more moisture. Use half the amount of coconut flour compared to almond flour. Adding a little extra egg can help bind the mixture together. You can fill your zucchini taco shells with many healthy toppings. Seasoned black beans, grilled chicken, or sautéed mushrooms are all tasty options. You can also use fresh veggies like bell peppers or corn for crunch. For vegetarian or vegan options, consider using lentils or quinoa. These provide protein and texture. Avocado or a dollop of cashew cream can add creaminess. Top your filled shells with fresh salsa or pico de gallo for a zesty kick. For the full recipe, check out the detailed instructions above. To keep your leftover taco shells fresh, store them in an airtight container. Place a paper towel at the bottom to absorb any moisture. This helps the shells stay crisp. Seal the container tightly and place it in the fridge. They will last for about three days. When you're ready to eat them, you can reheat the shells. Heat a non-stick skillet over medium heat. Place the shells in the skillet for about one minute on each side. This brings back their warmth and a bit of crispness. You can freeze both uncooked and cooked taco shells. To freeze uncooked shells, shape them and place them on a baking sheet. Make sure they don't touch each other. Freeze until firm, then transfer them to a freezer-safe bag. You can store these for up to three months. To freeze cooked shells, let them cool completely. Place them in an airtight container, separating layers with parchment paper. They will also stay good for about three months. When you're ready to use them, defrost the shells in the fridge overnight. For reheating, place them in a hot skillet for a couple of minutes. This keeps them tasty and warm. To make zucchini taco shells, start by grating 2 cups of zucchini. After grating, use a clean kitchen towel to squeeze out the extra moisture. This step is key to keeping the shells firm. In a bowl, mix the drained zucchini with 1/2 cup of almond flour, 1 egg, and seasonings like garlic powder and onion powder. Stir until it forms a dough. Next, heat a non-stick skillet over medium heat and add olive oil. Scoop 1/4 cup of the mixture into the skillet, flatten it to about 1/4 inch thick, and cook for 3-4 minutes until golden brown. Flip the shell and cook for another 3-4 minutes. Once done, cool the shells and fill them with your favorite toppings, like seasoned black beans or grilled veggies. Yes, zucchini taco shells are very healthy! Zucchini is low in calories and high in vitamins and minerals. It's rich in Vitamin C, which helps boost your immune system. Plus, zucchini contains fiber, aiding digestion and keeping you full. Almond flour is a great source of healthy fats and protein, making these shells a smart choice. Using fresh herbs like cilantro can also add flavor and nutrients. Overall, this recipe offers a tasty way to enjoy a nutritious meal. Yes, you can prepare these taco shells in advance! After cooking, let them cool and store them in an airtight container in the fridge for up to three days. You can also freeze the uncooked mixture. Just spoon the mixture onto parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, thaw them in the fridge overnight and follow the cooking steps. This way, you can enjoy fresh taco shells whenever you want! For the complete recipe, check out the Full Recipe. Zucchini taco shells are a fun and healthy twist on a classic dish. We covered ingredients, preparation steps, and cooking tips. You learned how to avoid soggy shells and add flavorful toppings. Remember, these shells are not just tasty; they also pack good nutrition. You can store leftovers or freeze extras for later use. Enjoy experimenting with different flavors and fillings. Your meals can be both fun and healthy. Now, get cooking and enjoy these delicious zucchini taco shells!

- Soft Zucchini Taco Shells

Discover the delicious world of soft zucchini taco shells that are perfect for a healthy twist on Taco Night! Made with grated zucchini and almond flour, these gluten-free shells are easy to whip up in just 30 minutes. Fill them with your favorite toppings for a vibrant meal. Click through to unlock the full recipe and transform your tacos into a guilt-free sensation that everyone will love!
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Ingredients
  

2 cups zucchini, grated

1/2 cup almond flour

1 large egg

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

1 tablespoon fresh cilantro, chopped (optional)

1 tablespoon olive oil (for cooking)

Instructions
 

Begin by grating the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel or cheesecloth. Twist the towel to squeeze out as much moisture as possible. This step is crucial for ensuring your taco shells stay firm.

    In a mixing bowl, combine the drained zucchini, almond flour, egg, garlic powder, onion powder, salt, and pepper. If using, add the chopped cilantro for an extra burst of flavor. Stir together until the mixture forms a cohesive, dough-like consistency.

      Preheat a non-stick skillet over medium heat. Once hot, drizzle in the olive oil, tilting the pan to ensure the bottom is evenly coated.

        Using either a measuring cup or your hands, scoop about 1/4 cup of the zucchini mixture and place it in the skillet. Gently flatten the mixture into a round shape about 1/4 inch thick. Repeat this step, ensuring you leave space between the taco shells for even cooking.

          Cook the shells for approximately 3-4 minutes on one side, or until golden brown. Carefully flip them over using a spatula and cook for an additional 3-4 minutes on the other side, until they are set and lightly browned. Once cooked, transfer the shells to a plate to cool.

            Continue this process until all the zucchini batter has been used, adding more olive oil as needed between batches.

              Once your taco shells have cooled, fill them with your choice of delicious toppings. Consider options like seasoned black beans, colorful grilled vegetables, zesty salsa, or creamy avocado for a delightful filling.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Arrange the filled taco shells on a colorful platter and garnish with additional cilantro, lime wedges, or a sprinkle of chili flakes for an appealing look!