Zucchini taco shells are a healthy and delicious alternative to traditional taco shells. They're easy to make and perfect for a low-carb taco night. Fill them with your favorite ingredients and enjoy a guilt-free taco feast!
Ingredients: 2 large zucchinis. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. Taco fillings of your choice e.g., ground beef, shredded chicken, veggies, cheese, salsa, sour cream.
Instructions: Turn on your oven and heat it up to 375F 190C. Cut the ends off of the zucchini and wash them. Cut them down the middle to make thin strips that are about 1/4 inch thick. Put the chili powder, cumin, garlic powder, salt, and pepper in a bowl and mix them together. Use the spice mix to cover both sides of the zucchini strips. Make sure the zucchini strips don't touch each other when you put them on a baking sheet lined with parchment paper. Place them in an oven that has already been heated and bake for 12 to 15 minutes, turning them over halfway through, until they soften and get a little brown around the edges. Take the zucchini strips out of the oven and let them cool down a bit. Cover two strips with each other and stack them on top of each other to make a cross shape. To make the bottom of the shell, press them together in the middle. Then, fold up the sides to make the shape of a taco. It's up to you what you put inside your zucchini taco shells. Serve your low-carb zucchini taco shells right away and enjoy them!
Prep Time: 15 minutes
Cook Time: 15 minutes
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