Zucchini Soft Taco Shells

Zucchini Soft Taco Shells
Very low carb!
Preheat oven to 400 degrees F.
Grate up 2 medium or large zucchini.
Squeeze out the moisture to dry it out as much as possible, and stick a dry paper towel down in it to wick up a little more of the water (the only pitfall to avoid when making these is leaving too much water in the zucchini before baking).
Add 1 egg.
Add 1/3 to 1/2 cup of almond flour.
Add 1/4 to 1/3 cup of your favorite shredded cheese.
Add a 1/2 teaspoon oregano flakes.
Add a 1/4 teaspoon or so of salt and pepper.
Mix all together well.
Line a baking sheet with parchment paper and oil the top of the paper with coconut oil (you can buy sprayable coconut oil in a can if you want a speed hack)
Scoop zucchini mix balls with a spoon or ice cream scoop, and press into little circles about a 1/4 inch think (see picture).
Bake at 400 for 15-20 minutes until starting to brown.
Fill and feast!! I recommend avocado, taco meat, cilantro, whatever–go crazy! They don’t really need to set up or cool much.
Let me know what you filled them with, and be sure to let your kids help decide (if you have kids…or maybe you’re a big kid like me).
Here’s to Your Health,