Zucchini Tacos Shells

Ingredients

• 1 cup Grated Zucchini (packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini)
• 1/2 cup Grated Mozzarella (hard mozzarella, not soft or grated cheddar)
• 1 large Beaten Egg
• 2 tablespoons Coconut Flour
• 1 teaspoon Oregano
• 1/2 teaspoon Garlic Salt (or sea salt)
• 1 cup Grated Zucchini (packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini)
• 1/3 cup Arrowroot Flour
• 1 large Beaten Egg (*see vegan note)
• 2 tablespoons Coconut Flour
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Garlic Salt

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Prepare a baking tray covered with baking paper. Slightly oil the paper with olive oil to prevent the tacos shells from sticking to the paper. Set aside.

3. 3

   Wash the zucchinis, keep the skin on and use a grater to finely grate the zucchinis. Squeeze the grated zucchinis with your hands to extract the juice. The best is to wrap grated zucchini in a clean towel and squeeze them to release all the liquid. Discard the zucchini juice. Press the grated zucchini into a measuring cup until it reaches 1 cup.

4. 4

   In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano, and garlic salt.

5. 5

   Combine all the ingredients with a spoon first, then use your hands to squeeze the batter and make sure all the ingredients come in contact. The fiber from coconut flour will absorb the moisture slightly dried the batter. The batter stays moist but not runny. If runny, add 1 extra tablespoon of coconut flour. This can happen if you didn't remove all the zucchini juice properly.

6. 6

   Scoop about 3 tablespoons of batter and place on the prepared tray.

7. 7

   Using your finger, press the batter until it forms a thin circle. Make sure there is no hole left in the batter or the shells may be fragile.

8. 8

   Repeat until you form 6 medium 10-cm tortillas of or 4 large as you like. The nutrition panel is for 6!

9. 9

   Bake for 20-30 minutes or until the shells get brown on the side and hold together.

10. 10

    Cool down on a rack to keep them moist.

11. 11

    Eat hot or cold with Mexican filling or roasted vegetables.

12. 12

    --- Storage and freezing ---

13. 13

    Store in an airtight container in the fridge for up to 3 days.

14. 14

    Rewarm filled in a sandwich press or rewarm the single taco shell in a pan, 1 minute on both sides before using it as a shell.

15. 15

    You can freeze the shells in an airtight container, placing a piece of parchment paper between each shell to prevent them from sticking to each other.