Zucchini Taco Shells (South Beach Phase 1 friendly)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 66.9
  • Total Fat: 1.4 g
  • Cholesterol: 58.2 mg
  • Sodium: 360.3 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Zucchini Taco Shells (South Beach Phase 1 friendly) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 7


    4 medium zucchini (Made about 6 cups shredded)
    2 eggs
    1 package kraft fat free shredded mozzarella


Shred the zucchini and squeeze out the extra water. Mix with eggs and cheese in large mixing bowl.
Grease baking sheet and place 1/3 cup mixture to form a flat 6-8" circle. I was able to fit 2 per sheet.
Bake at 450 for 12 minutes.
Loosen, flip, and bake for 5 more minutes.
Let cool for a minute then place on a rolling pin to adjust the shape a little.
After another minute transfer to a raised cooling rack (or inside of cool oven on racks). Bend it more so that it is able hang in the shape of a taco shell.
Let it cool for a few hours. (Though I was impatient and only waited about an hour).

Serving Size: Makes 7 shells

Number of Servings: 7

Recipe submitted by SparkPeople user JENNY9784.

TAGS:  Side Items |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.