Make these!

[isabel]

If you have a bunch of zucchini, these things are delicious!

whiteonricecouple.com/recipes/zucchini-soft-taco-shells/

We're making fish tacos with them tomorrow. If I don't eat the entire batch.

Eta: I subbed almond flour for the breadcrumbs and it worked beautifully.

I salted the zucchini and let it sit in a colander for a while, then wrung it out with a dish towel.

Also, keep an eye on the cook time and rotate your pans. The bottom of my oven is hotter than the top and they took far less time than suggested.

[Jalapeñomel]

I love all things zucchini. Thanks for the rec.

[elleblue]

These look good, thanks for sharing!

[miniroller]

Thanks so much for the recipe! I'm passing along to my dad, who's on low-carb, so I'm pleased to have the almond flour substitution recc'! They also have tons of zucchini from their garden, so my mom will be pleased to put some to use.
(And hoping they'll use this recipe for my next dinner there, as I'm ready for a change up )

[nsl]

Looks tasty!

[isabel]

We ended up making the tacos last night. The tortillas held together so well! Way better than corn tortillas. And it was a fun flavor change up.