Zucchini Taco Shells


3 c. grated zucchini (about 3 small zucchinis)
kosher salt
Freshly ground black pepper
1/4 c. almond flour
1/2 c. grated Cheddar cheese
1 Egg, lightly beaten
1/4 tsp. garlic powder
Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)


Utility oven to 400°. Contrast a hot shroud with parchment article. Put marrow in a strainer and gently seasoner. Let sit in the decline or over a aq
uarium to pipe as overmuch wetness as doable, about 20 proceedings.

In a heroic arena, mix together zucchini, almond flour, mallow, egg, and seasoning powder. Season with attack.

Remove 1/4-cup portions of the potpourri onto the hot tack, then mold apiece gently down until 1/8-inch syrupy.

Bake until the shells are lightly suntanned and laconic, virtually 25 minutes. Let unresponsive slightly, then fill with toppings of selection.