Zutacos may just be the next zoodles. Just maybe. Zucchini Taco Shells are delightful and such a tasty way to enjoy summers abundance of zucchini. I cannot take the credit for this marvellous invention at all. Those gardening and food photography geniuses consisting of Todd and Diane invented them, I just made them gluten free.

You can pile whatever your favourite taco adornments are, I made some spicy smoked paprika ground pork topped with kimchi and fresh veggies, YUM.

This is my first post in a long while. It’s not that I haven’t been cooking up a storm and enjoying the hell out of summers abundance. It’s just a matter of taking an extended break to focus on other projects and make sense of life, all that jazz. Not that I’ve made sense of anything at all, aside from loving food, and the inevitable company it brings.



Zucchini Taco Shells

My sister got me hooked on this useless facts website. A dragon fly has a lifespan of 24 hours. I’m really not sure they are all accurate. There’s an entire section devoted to Chuck Norris, I mean reeeeeeeally.¬†7 Up pop used to contain lithium, too bad it still doesn’t, we could call it crazy pop. They say nutritious food costs 10 times as much as junk food. I don’t think this is true either. But it’s definitely double the cost, even though you’d think less chemicals would equal less expensive. This website makes bold statements, like if you eat lemons you’ll live longer and the older the father of your child is the uglier the child will be. I’d really like to see some evidence beyond the anecdotal here.

A few wise words of warning… don’t put grapes in the microwave, don’t intravenously inject nutmeg, don’t put your pearls in vinegar and when eating peanuts be sure not to combine them with other components of dynamite.

Well I feel good that I learned something today, know any weird ass random facts?


Zucchini Taco Shells



Zucchini Taco Shells


  • 3 small zucchini or 4 C worth, grated
  • 3/4 C almond flour
  • 1/2 C parmesan cheese, grated
  • 1 garlic clove, finely minced
  • 1 egg
  • 1/2 tsp sea salt
  • fresh pepper


  1. Preheat oven to 350F
  2. Strain any excess juice from the zucchini as best you can.
  3. Combine all the ingredients in a large bowl.
  4. Line 2 baking sheets with parchment paper, drop zucchini mix by the spoonful, 4 tacos per sheet, and press down evenly.
  5. Bake at 350F for 20 minutes and let cool slightly before peeling off the parchment.
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Zucchini Taco Shells

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