Crisp Taco Bowls

Top picture: Taco bowl deliciousness.

Second Picture: Crust inverted over an oven-proof, greased bowl; Third Picture: Bowl as it cools on a rack; Fourth Picture: Side view of the bowl; Fifth picture: I was able to break pieces of the bowl and slather it with taco toppings. It was terrific.

I know you’re jonesing for a good, crisp taco bowl recipe. This one is pretty awesome. I used zucchini due to its very mild flavor.

Induction friendly You bet your sweet bippee!

Because this is a recipe to compliment Mexican food, try Pepper Jack Cheese or cheddar in place of the Mozzarella for the ‘dough’.

Make the day before, since these seem to fare best when they can rest overnight and dehydrate slightly.

Crispy Taco Bowls

Zucchini dough (1 large zucchini, shredded, 1 large egg, 1 cup pepper jack cheese)
Taco flavoring for the shell (add more or less to taste):
1/2 tsp cayenne pepper
1 tsp cumin
1/4 tsp pepper
1 tsp onion powder

Preheat oven to 450 degrees.

After mixing the dough, make three circles on a greased cookie sheet (you can make more if you use smaller bowls). Sprinkle either with your own taco seasoning mix, use what I’ve listed above as a recommendation, or use a scant amount of pre-prepared taco seasoning mix from the store (storetaco mix renders the recipe not induction friendly due to sugar).

Bake for 12 minutes, or until edges begin to brown.

Remove from oven.

Heat oven to 350 degrees.

Grease inverted bowls in a jelly roll pan (you don’t want them to slide off of a cookie sheet and break). Flip the crusts over the bowls, so that the bottom of the crust is facing the ceiling (this will help the crust to cook evenly).

Bake these for 25-30 minutes, or until the tops are golden brown.

Let the bowls cool slightly.

Using a spoon, bowl-side of the spoon down, very gently run the spoon underneath the taco bowls to loosen them from the glass. Work your way carefully around the bowl. If you have to force the crust, it needs to rest slightly longer.

Once the bowls are separated from the crust, let the crusts rest on a cooling rack for several hours or overnight. I found that the longer these rest, the more crispy they become.

Makes 3 large shells.

Per shell (calculate for toppings):

Calories: 131
Carbohydrates: 2
Fiber: 0
Protein: 38
Fat: 24

Optional ideas for toppings.

I layered:

chopped fresh spinach
broccoli sprouts
spicy hamburger meat
cheese
fresh tomato
black olives
sour cream

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Comments

  1. I am just starting induction and you can best believe I will be trying this one!!

    You never cease to amaze me :)

  2. That looks SO good!
    they are so cute!

  3. oh wow! I love the regular shells so I’ll be trying this. We have been planting our garden already because the temps here have been pretty high. I didn’t plant any Zucchini. But I guess I need to. I’ve never even had one.

  4. Hummingbird says:

    OMG!! I cannot wait to make this for dinner next week!! Tonight I am of course, making Cleo’s Cauliflower Pizza ~ it’s a Friday night tradition in our home now! :)

    XO,
    HB

  5. Google reader just suggested your blog to me. I’ve been looking over your recipes and drooling all over my keyboard. I’m so glad I found you and I look forward to trying your recipes. Oh, and your photos are gorgeous as well.

  6. Wifezilla says:

    I have made these with just cheese before, but I like the idea of using the “veggie dough”. The way my guys eat, that will save me a small fortune :D

    I was checking hits to my blog to find out where there were coming from and found this posted on a forum thread…

    “She’s not as funny as Jamie aka Cleo, but she does have a certain humor that I really like.

    And some of her topics like this one, just blow your mind. Someone must have been on a realy sugar high to have come up with a capt’n crunch shake… ewwwwwwww”

    I may not be as funny as you, but I am still flattered by the comparison :D

    Off to blow people’s minds some more!

  7. Carol Bardelli says:

    Looks delicious! Gotta try this.

  8. Wow Cleo another winner. I tried this last night and it was awesome.

  9. Looks delicious.

  10. Anonymous says:

    We need these in our lives.

    We have loved all of your inspirations.

    I am awed by your weight loss since January.

    barbo

  11. I’m lovin’ your place here! For the recipes calling for “1 large zucchini,” could you guesstimate about how much that is, cup-wise? The Zs around here don’t seem too large, and I was thinking of using 2 of them.

  12. Vesna Vuynovich Kovach says:

    Golly day, Cleo! You have finally answered the question of the ages: “What are we going to do with all this zucchini?!?”

    I have to plant some now!

    Now all we need is the question to “42.”

  13. Anonymous says:

    Cleo, these are great! I didn’t have the right sized bowls, so I used the Wilton mini cake pans (that you suggested for Oopsies), inverted. The recipe made 4 perfectly lunch-sized bowls.

    Also, thanks for the idea about the rectangular Oopsies in the mini loaf pans. One is great for a hot dog and two held a yummy Cheesesteak!

    Your fan, Less of Me

  14. Anonymous says:

    Girl, if anyone ever deserved to get a book deal, it’s you. These recipes are simple yet amazing. And they’re proof you can lose weight on low carb and feel satisfied at the same time. You’re an absolute star.

  15. cleochatra says:

    Thank you guys for your feedback!

    I really appreciate it very much!

    One zucchini might be about a cup and a half to a cup shredded. The last one I shred was over a cup. I think so long as you’re between 1-1.5 cups, you’re right on.

  16. Erratica says:

    Cleo,
    Do you think I could use a yellow squash? I have only those in the fridge and the money hasn’t arrived to go buy me a zuke. I really would love to try these!

    Erica

  17. cleochatra says:

    You could try a yellow squash. I would try that with orange cheese, for some reason. I just think it might help keep the flavors mellow…

  18. MrsMenopausal says:

    WOW!! I have to try these. They look delicious. Thanks!

  19. Can’t wait to try this.

    Although Hint Hint. I’m still waiting on the recipe for Cheesecake.

  20. Anonymous says:

    Can’t wait to try this.

    Hint Hint.. How’s the Cheesecake recipe coming along.:)

    Lori

  21. Erratica says:

    Now I’ve got another question. Do you drain the grated zucchini or use it freshly grated and all wet like it gets?

  22. cleochatra says:

    Lori– It’s coming along! Honest.

    Erratica– I haven’t drained the zucchini, but if you do feel it is just too moist, you could squeeze it in your fist over the sink to squoosh out some of the liquid.

  23. Megan L says:

    okey dokey…i gave this a try. i must have made the dough too thick because when the time came to flip over onto the inverted bowl they just broke apart. i pieced it back together and baked for the second time – much longer than mentioned. Any tips on what I did wrong and what I should do to fix for next time??? Thanks for the recipe!

  24. Erratica says:

    Well, I’m in the middle of making the taco bowls. I sort of squeezed the zucchini, but didn’t get all the water out of it. I’m at the just baked stage, and they all ran together, lol. I’m going to let them cool a minute and then try to put them onto the greased bowls. I’ll keep you posted!

    The only thing I’m disappointed in, is not being able to eat them tonight. I’m cooking taco meat for my kids (they’re at the store buying regular taco shells). Guess I’ll just wrap the meat in lettuce leaves. Still yummy and tomorrow I’ll have “leftovers” with these.

    Erica

  25. Erratica says:

    OMG, I’m in heaven! I ate one of my taco bowls last night without letting it sit and get crispy and it was delish just like that. I just finished eating another taco salad for dinner and my tummy is very happy!

    Thank you, Cleochatra, for these recipes. They are saving my life, I swear. I’m off to make another batch of oopsie rolls, and some pizza crust. I can eat pizza and Mexican again, who knew??

    Here’s a funny: my son went to the store last night to get taco shells for dinner. He called me from the store to tell me how many carbs were in them to see if it was ok to buy them for me. His sister was telling him “She’s not going to eat them, she doesn’t eat ANY carbs.” I then told him the same thing, but it was so sweet of him to try to buy something I could eat. (He’s 19, his sister is 16.)

  26. Hi. I am in Australia. Can you please tell me what pepper jack cheese is? Thanks Julie

  27. Do you leave the bowl out overnight uncovered or do you wrap in something?

  28. I found a tortilla(Mama Lupe @netrition.com) that is 7″ wide and can be used to make taco bowls and nachos, burritos, etc. They have only 7 carbs but 4 fiber so only 3 net carbs per tortilla! They are good as nachos and taco salad bowls.

  29. This sounds great! I am loving the recipes on here, thank you so much for offering inspiration to a struggling newbie. The picture of the taco bowl seem to have disappeared? Any chance you can re-post them?

  30. looks gorgeous!! I’ve no idea what a taco bowl is usually (we don’t have them here) but this looks yummie enough to try :) What I think I’ll do though is make them smaller and use mu muffin tin turned up-side-down. Should work too I’m thinking :) Thanks again for the many many brilliant ideas! x

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