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Zucchini Tacos Shells (Keto, 1.3g Net Carbs)

4.91 from 190 votes
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These Zucchini Tacos Shells are easy healthy zucchini Tortillas to hold your favorite food!

It contains only a few ingredients, plus there is a paleo, cheese-free recipe option for those who don’t tolerate dairy.

What Are Zucchini Tacos Shells?

Zucchini tacos shells are wheat-free tortillas recipes, soft and flexible to replace store-bought tortillas on a keto diet.

Bonus, these zucchini tacos shells required only 4 simple ingredients including a paleo and vegan recipe option.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Why You’ll Love This Recipe

This recipe is perfect for a quick lunch, but it’s also:

  • Keto-Friendly (1.3g of Net Carbs)
  • Low-Carb
  • Gluten-Free
  • 4 Ingredients
  • Vegetarian
  • Paleo
  • Dairy-Free
  • Ready in less than 30 minutes
KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

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How To Make Keto Zucchini Taco Shells

These delicious taco shells are perfect for any diet.

While we recommend the keto version to limit carbs, we also provide a vegan and paleo recipe option for those who don’t eat eggs or dairy.


  • Grated Zucchini – make sure you pat dry the zucchini with absorbent paper or in a towel to remove all the water/juice from the vegetable. Zucchinis are keto-friendly vegetables that you can use to make many delicious zucchini recipes.
  • Grated cheese – mozzarella provides the best texture. If you are on a vegan or paleo diet, use arrowroot flour or tapioca flour. Most cheeses are keto-friendly, learn why!
  • Egg or chia egg if you are on a paleo vegan diet. A chia egg is simply the combination of 1 tablespoon of chia seed with 3 tablespoons of water. Stir and set aside for 10 minutes until it has an egg-like texture.
  • Coconut Flour – make sure you use fresh coconut flour with no lumps. Learn how to choose the best low-carb flour.
  • Spices – it is optional to add spices to your batter but it can add delicious extra flavors. The best addition is 1/2 teaspoon of garlic salt, paprika, oregano, or cumin.

These tacos shells are soft, flexible, and easy to roll. You can fill them with any Mexican filling like chicken, avocado, shredded lettuce, or tomatoes.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

How To Eat Your Tacos

Those tacos can be eaten in replacement of your regular store-bought tortillas.

They are delicious with chicken fajita, beef fajita, Greek chicken souvlaki, or simply roasted vegetables if you are vegan.

You can top them with my guacamole, a delicious low-carb salsa, or Vegan Tzatziki.

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

More Tortilla Recipes

These zucchini tortillas are great to add zucchini to your plate or use your leftover summer zucchini.

However, if you don’t  have zucchini on your hands and you crave a good tortilla you can try the other wraps recipes below:

Leave me a comment or share a picture of your creation with me on Instagram!

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

KETO ZUCCHINI TACOS SHELLS with Cheese and coconut flour 1.6 g net carbs #cheese #ketotacoshells #lowcarb #tortillas #cheddar #mozzarella #coconutflour #easy #videos #crispy #healthy #vegan

Zucchini Tacos Shells

1.3gNet Carbs
These Zucchini Tacos Shells are the easiest homemade tortillas to boost your taco Tuesday night with extra greens, taste and few carbs.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 6 tortillas
Serving Size: 1 keto shell
4.91 from 190 votes


Keto tacos shells

  • 1 cup Grated Zucchini packed, squeezed in a towel to remove all zucchini juice – about 4 small size zucchini
  • ½ cup Grated Mozzarella hard mozzarella, not soft or grated cheddar
  • 1 large Beaten Egg
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Oregano
  • ½ teaspoon Garlic Salt or sea salt

Paleo taco shells (cheese-free)

  • 1 cup Grated Zucchini packed, squeezed in a towel to remove all zucchini juice – about 4 small size zucchini
  • cup Arrowroot Flour packed – arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
  • 1 large Beaten Egg *see vegan note
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 350°F (180°C).
  • 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.
  • 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.
  • In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano, and garlic salt.
  • 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.
  • Scoop about 3 tablespoons of batter and place on the prepared tray.
  • 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.
  • Repeat until you form 6 medium 10-cm tortillas of or 4 large as you like. The nutrition panel is for 6!
  • Bake for 20-30 minutes or until the shells get brown on the side and hold together.
  • Cool down on a rack to keep them moist.
  • Eat hot or cold with Mexican filling or roasted vegetables.

Storage and freezing

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


Paleo nutrition panel, per shell: 56 kcal, 1.1 g fat, 9.6 g carbs, 1.4 g fiber, 1.9 g protein.
Egg-free/vegan note: 
Stir one tablespoon of chia seed with three tablespoons of water, set aside for 10 minutes, and use as an egg replacement.
You can fill those zucchini tortillas with any wet or dry filling you choose, like roasted vegetables, grilled chicken, greens, spinach, avocado, grated carrots, nuts, or seeds, etc.
The nutrition panel is for one tortilla using an egg. The recipe makes six zucchini tortillas.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 keto shell
Yield: 6 tortillas
Serving: 1keto shellCalories: 66.1kcal (3%)Carbohydrates: 2.5g (1%)Fiber: 1.2g (5%)Net Carbs: 1.3gProtein: 4.8g (10%)Fat: 4.1g (6%)Saturated Fat: 2.1g (13%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1.2gTrans Fat: 0.1gCholesterol: 69.4mg (23%)Sodium: 282.6mg (12%)Potassium: 88.3mg (3%)Sugar: 0.9g (1%)Vitamin A: 200.1IU (4%)Vitamin B12: 0.4µg (7%)Vitamin C: 3.7mg (4%)Vitamin D: 0.4µg (3%)Calcium: 65.2mg (7%)Iron: 0.6mg (3%)Magnesium: 8.5mg (2%)Zinc: 0.6mg (4%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    138 Thoughts On Zucchini Tacos Shells (Keto, 1.3g Net Carbs)
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  1. I have a small freezer full of zucchini from my garden last year! Have you tried making them with frozen zucchini instead of fresh?

    • Hi Heather, I wish I could grow zucchini as well as you do and freeze some ! I never tried the recipe with frozen zucchini but I am sure it will work. Simply make sure that you squeeze the grated zucchini really well in your hands to remove the water before adding them to the batter. Enjoy the lovely tortillas. xoxo. Carine.

    • I am sure it will works perfectly for enchiladas Christine ! Let me know how it goes and if you love them 🙂 Those are definitely my family favorite tortilla recipe for taco night. Enjoy! xoxo Carine.

  2. 5 stars
    I just mad these per the instructions. They are wonderful plain, warm. I am serving them tonight with black beans, avocado, tomato , onion and some salsa.I am so glad my husband wants to eat healthier and is not picky 🙂 Now just to stay out of them until dinner.

    • Hi Jody, that is wonderful! I love to read positive comments like that and I love your tortillas fillings! Makes me hungry right now ! I hope to see you soon on the blog ! xoxo Carine.

  3. 5 stars
    I’ve made these a few times and like them better than other tortilla/flat breads that I’ve tried. Since I am trying the AIP diet, I made a big batch yesterday with the flax egg. They came out good again. A little chewier and a bit drier, but still good. I may have baked them a bit long also, as I made larger ones than previously, and I like to toast them to warm them up, so…..

    • Hi Cathy! your comment is so useful! Thanks for taking some time to share all your tips to make those homemade tortillas egg free! I never used flax eggs in this recipe but I am really thinking about giving it a try. Thanks for testing my recipe and good luck with the AIP diet! Have a great day. Carine.

  4. 5 stars
    You are so very talented, thanks for the recipe, I can’t wait to try it!! Do you think I could fry the tortillas instead of baking them??

    • Hi Tamara, I never fried them and I think they will be too crispy to use as a tortilla. It may looks like a thin fritter. Also I prefer to bake food to avoid excess oil and you can bake all the batter at once – much easier to serve the whole family at the same time. Let me know if you try to fry them but I would not recommend this option. XOXO. Carine

  5. Hello, I wanted to ask if I could use almond flour as a substitute for arrowroot? If not, is arrowroot the same as cornstarch? Thank you.

    • Hi Zoila, I never tried the recipe with almond flour and I think it may not work as a substitute to arrowroot powder in this recipe. Arrowroot powder looks like cornstarch in texture so yes it will be a great alternative to arrowroot powder in this recipe. However cornstarch and arrowroot powder are two distinct/different flour – one is extracted from corn and the other one from the rhizomes of tropical plants. If you can find tapioca flour it will be even better – and healthier – as a arrowroot powder replacement. I hope it helps ! Carine.

    • Hello! You can easily keep those for 4 days in the fridge. I like to store them in an airtight plastic box at the bottom of my fridge. Simply rewarm few seconds in the microwave before eating or eat them cold – tasty as well! Enjoy the recipe ! I hope you find even more tasty recipes on my blog to try. xoxo Carine.

    • Hello! Sorry if it was not clear ! As I explain in the instruction you must squeeze the fresh grated zucchini with your hands to remove all the zucchini juice. Then you measure your grated zucchini in a cup measurement tool. I meant by dried the grated zucchini after you remove all their juice. It is a very important step or the tortilla will be too wet and it won’t form a tortilla. I hope it makes more sense now. I am French and I do my best to write the blog in English from New Zealand. I apologize if sometimes my english looks a bit funny! But trust me, this recipe is super easy and SO delicious that you will never buy any tortillas from the store 🙂 Enjoy the recipes on the blog! Talk to you soon, Carine.

    • Hi Cynthia, I am so sorry for the late reply. I had a baby 2 weeks ago and I am currently on maternity leave. I did the calculation for you and those lovely zucchini tortillas only contains 8.4g of net carbs per tortillas. You will create 6 beautiful tortillas with this recipe. This is the full nutritional breakdown for you! Enjoy the recipe. And if you love very low-carb tortillas you should also check my spinach taco shells.
      Nutrition panel per zucchini tortillas
      Calories: 78 kcal
      Fat: 2.5 g
      Net carbs: 8.4 g
      Carbs: 10.7 g
      Sugar: 0.8 g
      Protein: 3.3 g
      Fiber: 2.3 g

  6. Great recipe!! Only once you warm up in the microwave it is not healthy anymore because all vitamins are lost. It’s just filling after that…

    • You don’t have to use a microwave. It is really up to you to steam the grated zucchini in a steamer or choose the fastest microwave option. A steamer will work like magic too simply required a little more patience. Have a try ! Carine.

  7. These were delicious! I made them exactly as specified. My husband liked them too and he is not generally one to readily try a new healthy recipe but these smelled so good coming out of the oven he grabbed one and ate it. I made turkey and avocado wraps for dinner- so yummy. Thank you?

    • Hi Julie! I love turkey and avocado wrap too 🙂 I am so glad your family enjoy those tortilas. As you said they are delicious even for picky healthy eaters and so easy to make. I am also having a great success with my carrot taco shell and spinach taco shell with my family. I recommend you to try them for your next taco night ! We are huge taco fans and those healthier version are always great to sneak some extra veggies into our diet. Thank you again for your lovely message and see you soon on the blog! Carine.

    • Hi Nicole, sure ! both works perfectly. The most important is to squeeze out the water from the grated zucchini to have soft tortillas.

  8. Hi my granddaughter has severe excema and cannot have dairy gluten or nuts so she cannot have coconut flour do you have a recipe for tortillas she could have?

    • Hi Linda, It sounds very difficult for your little one ! I would suggest to swap the 2 tablespoons of coconut flour by buckwheat flour – a gluten free flour rich in fibre with a and that gives a great texture to those tortillas too. Let me know if she like it! Happy cooking 🙂 Carine.

  9. These look amazing! I can’t wait to try them. I love your picture of the shells with your filling. Can you tell me what you filled them with? I know you mentioned putting grilled chicken, salad, carrots, etc., but I want to make them exactly like the picture. Thank you!

    • Hi Jessica, Thank you for this lovely comment! The filling on the picture is a combo of grated carrots, grilled chicken, thin tomatoes slices, fresh lemon , chilli pepper and I sprinkle poppy seed on top. Drizzle aoili and you have got the most delicious chicken zucchini taco 🙂 Enjoy ! Thanks for following the blog! xoxo. Carine.

  10. I e made this recipe twice now and my husband and I really love it. I will need to double and even triple the recipe and freeze now that I read that it can be done. Thanks for this.

    • Sure you can freeze those very well! It is a great idea to always have some healthy tacos on hands for taco night right? 🙂 I hope you find even more healthy recipe on the blog, you should try my carrot taco shell recipe too delicious! xoxo Carine.

        • Hi Tatiana, As for the carrot taco shells I bake them and freeze them on a zip plastic bag. I add a piece of baking paper between each tortilla to avoid them to stick together when frozen. I defrost the tortilla at room temperature on a rack in less than 1 hour and rewarm then by 30 seconds burst in the microwave. xoxo. Carine.

  11. Hi. I made these and the outside cooked (but did not get the golden color in your photos), but the inside did not really cook. What did I do wrong? I want to try again! Thank you.

    • Hi Mylene, my first question will be did you substitute any ingredient in the recipe? If the outside is cooking faster it probably means that the center of the tortillas was thicker in the center. Also another thing could be that you did not squeeze out all the water from the zucchini leaving some moisture in the batter that make it harder to cook. Finally if it is not golden and the outside crisp too fast it could be a too warm oven. Always cook on fan bake mode to ensure that the tortillas cook well evenly. I hope this help! It is a delicious recipe and I make it all the time without any issue so it should work for you too 🙂 See you soon on the blog Mylene.

    • Hi Renee, Absolutely! I do this all the time and it works like magic. Simply froze the tortillas as you do for regular tortillas – I put mine in a zip plastic bag. Then, defrost an hour before eating. I love to rewarm the defrost tortillas 20 seconds in the microwave too but it is up to you. Enjoy the recipe! See you soon on the blog. xoxo. Carine.

  12. I Just barely saw this today (7/22/16)!!! Looks amazing, can’t wait to try it. So the taco shells bake flat – I’m guessing they are a sort of “soft taco” feel?

    • Hello! Yes it is more like a soft taco shell but really, this taste delicious and it is so easy to make that I recommend you to try one day! Thanks for browsing the blog, Hope to see you around soon again. Have a great day, Carine.

  13. Hi!

    I was wondering if you could freeze the cooked tortillas? I definitely grated too many zucchinis and would like to save them for another meal later on.

    Thanks in advance!

    • Hi Sasha, Sorry for the late reply it was the week end here in NZ. Yes, you could freeze the cooked tortillas. I did this last time and it works very well. i recommend to freeze them in a zip plastic bag and to add a piece of parchment paper between each cooked tortillas to prevent from sticking together. It is also easier if you want to defrost only few tortillas from the batch. I defrost them for 2 hours at room temperature on a cookie rack. Then, rewarm in the microwave for 15s-30s max and add my filling. Enjoy Sasha! I hope you will find more yummy recipes around the blog. xoxo Carine.

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