This recipe can also be adapted to using different types of flours and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. Squeeze out as much excess water in the grated zucchini as you can. This will make the taco shells a little more “firm”. You can microwave the zucchini to release excess moisture, then squeeze out the water with paper towels. Or lightly sautéing the zucchini for a few minutes, then squeezing out the water. Don’t cook the zucchini too much or use or else you’ll get mush. Use crushed pork rinds for the lowest carb version. Mexican Rice, Mexican Food Recipes, Mexican Food , Mexican Recipes, Mexican Food Recipes Authentic, Mexican
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 4 cups zucchini , coarsely grated 1 large egg 1/2 cup fresh grated parmesan cheese 1/4 cup bread crumbs or crushed pork rinds 1/2 teaspoon freshly grated black pepper etc.
First. Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with non-stick cooking spray. Set aside.
And then, Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
Next, Scoop about ¼ cup (60ml) of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.
![Low Carb Zucchini [Tortillas]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXh3U2mexDjricnJqTOmgdAUTfug1S13H3S53LmDw4QW38ETD7nlmDbf1U4aQdFcX6DtSTKdt68NqtouMNf-UQ7Ze05uG2iaZOohm1Ze9Q9mVIpfIXjPfzMykEK6Ae4icEpJreDuD19R8u/s1600/Low_Carb_Zucchini_%255BTortillas%255D.jpg)
