Zucchini and Cauliflower Taco Shells


Pictures: Hint– They’re all Tacos. I know. I continue to astound.

This is, by far, my most FAVORITE use of either cauliflower or zucchini dough for making Mexican foods… and these are induction-friendly.

You know those taco shells you buy from the store which are not only CORN (snort), but they’re usually brittle and break in half as soon as your luscious reader teeth make contact with them.

BOO!

I say to you, on this Cinco de Mayo, don’t you deserve a crisp, yet pliable taco shell? A taco shell which holds what you stuff into it and still has the crisper delivery? If so, follow me, and I will deliver unto you taco beauty.

Taco Shells

from Zucchini :

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).

Makes about 6 shells.

from Cauliflower:

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).
Makes about 12 shells.
Notes:

Store on rack until crisp and then in an open container to prevent moisture.

Nutritional Information

Zucchini shells (2 shells per serving)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 16
Fat: 20

 

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Comments

  1. Teresa says:

    I made these this evening!! wow!! They are so so good!!! My husband want eat vegs and when he saw that it was made out of zucchini he was not going to eat it.LOL well I talked him into taking a bite and he said it was ok. So he made a taco with the zucchini shells and guess what!! HE LOVES THEM!!! and I love them… Will be making these often!!!

  2. cleochatra says:

    teresa! I am so glad you guys liked them with the zucchini! I think sometimes the cauliflower can be really pungent. Granted, I like pungent, but willingly own that cauliflower makes some folks gack.

    That’s why the zucchini is such a bonus! There’s something for everyone then!

    I am REALLY glad you gave these a try. They are my favorite because they are pliable but substantial. They really hold that food without crumbling to bits!

  3. Anonymous says:

    I was lying in bed thinking about trying to make tortillas with cauliflower, similar to your cauli pizza. When I woke up, I saw your new recipe! We are aligned! I tried the cauli and zuke and like them both. I am cooking the cauli at a much lower temp (350) to dry them out a little more.
    Thank you so much for your fun and inspiring recipes.

  4. please help, I tried making zucchini shells today. I couldn’t get them off the tray. I sprayed with pam I did one tray with parchment paper and it was better but not great. They have a wonderful flavor.

  5. Sherrie says:

    Cleo I absolutely LOVE Tacos!!!

    Have I told you lately how much I love you? I can’t wait to try your taco!

    In a hetrosexual way!!!

  6. Hello, Cleo! I had been struggling to return to low-carb over the past 2 years, after regaining most of what I’d lost. Found your blog, discovered the oh-so-versatile oopsies and recommitted, believing again…I CAN do this.

    A question: for dinner tonight I’m making tacos, using your taco shell recipe. But in FitDay, I’m coming up with 181 calories per shell, opposed to your 151 for 2 shells. Into FitDay I estimated 10oz frozen zuch. in lieu of a large fresh one. 2 cups of Colby-Jack cheese; 2 large eggs. Where am I going wrong on the calories per shell??

  7. This was a terrible mess. I used 2 cups shredded zucchini, 2 cups shredded jack cheese and 2 eggs and put into greased trays @ 450. It was very wet and after 15 minutes it was totally stuck to the pans and had to be scraped out with a knife. The small pieces tasted good, like an omelette. What could have gone wrong?

  8. I made these using the instructions above and noticed a few things.

    Firstly, the zucchini releases a lot of water, so the "batter" was watery. Maybe next time I will dry to drain or squeeze the zucchini before I add it to the cheese and eggs.

    Second, the baking time is not enough to actually solidify the middle of the shell. I baked mine about 10 minutes longer than what was instructed, but the middles were still wet, while the outside was burned almost. Im thinking that was due to the amount of water.

    I was starving, so I ate two shells right away and when i went back to the others (i left them flat on the baking sheet), they'd firmed up in the middle. Im thinking that they need time to sit and gel and less water from the zucchini. Otherwise, these were delicious!

  9. How much is “one large” zucchini? I have seen them as big as my forearm before, and then big banana size and normal large, like a cucumber, and then what I’d call medium and small. Does it come out 1, 2, or more cups when shredded? Should the mixture be somewhat runny or fairly dry once you add the shredded cheese?

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