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Zucchini Tacos Shells (Keto, 1.3g Net Carbs)

4.74 from 68 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.

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
Table of contents

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.

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
4.74 from 68 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
Nutrition1 keto shell
Yield: 6 tortillas


Serving: 1 keto shellCalories: 66.1 kcal (3%)Carbohydrates: 2.5 g (1%)Fiber: 1.2 g (5%)Net Carbs: 1.3 gProtein: 4.8 g (10%)Fat: 4.1 g (6%)Saturated Fat: 2.1 g (13%)Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.2 gTrans Fat: 0.1 gCholesterol: 69.4 mg (23%)Sodium: 282.6 mg (12%)Potassium: 88.3 mg (3%)Sugar: 0.9 g (1%)Vitamin A: 200.1 IU (4%)Vitamin B12: 0.4 µg (7%)Vitamin C: 3.7 mg (4%)Vitamin D: 0.4 µg (3%)Calcium: 65.2 mg (7%)Iron: 0.6 mg (3%)Magnesium: 8.5 mg (2%)Zinc: 0.6 mg (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)
    1 2 3
    • Hi Laura, Unfortunately as I said in this post the coconut flour is very important BUT I have got another taco recipe you can try! It is using carrots (but you can swap by same amount of zucchini if you are more into zucchini) Recipe is a carrot taco shell here. I hope you find something you like on this little blog 🙂 See you soon, xoxo Carine.

  1. These look super delicious and healthy. Have you ever made these ahead and frozen for easy weeknight use? Any advice? Thank you so much for sharing these on your blog.

    • Hi Erin, those zucchini tortilla are absolutely delicious, you will definitely love them! I never tried to frost the batter but however I did prepare the batter the night before a party and it keep well in the fridge. I store my batter in a large mixing bowl covered with cling wrap to avoid moisture to goes in. If it gets a bit too moist the next day I simply sprinkle a bit more of arrowroot flour until it gets the right consistency – the one you had the day before when you place the bowl in the fridge. It works well too but take a little lone to bake as the batter is very cold. I usually like to make the recipe only few hour before and to double up the ingredients to make more 🙂 those little tortillas are very popular! Thanks for coming back on the blog! Always a pleasure to share my recipes with passionate healthy foodies like you ! Carine

  2. I used baking paper and my shells still stuck to the paper and were very difficult to get off. A layer stuck to the paper when I finally did pry them off. Any suggestions? Should I use baking spray?

    • It must be “wax paper” which ALWAYS sticks to everything :). Parchment paper never sticks to anything at all. People usually do confused these two and don’t pay attention when they grab them from the shelf.

      • Hi Sarah, I always use parchment paper also known as baking paper in New Zealand. As you said it never sticks to anything. I love it ! Thanks for adding this lovely comment. I am sure it will help LOTS of readers to make this recipe with no problem ! Carine.

    • Hi Mary, this is really weird! It never happened to me. Did you change any ingredients in the recipe that may have change the texture of the tortillas? what oven temperature did you use? Usually if you lay a thin layer of batter and bake until the borders are just crispy it is still soft in the centre and super easy to unstick from the baking paper. You could try to add baking spray it could help! Let me know! Carine.

    • Hi Stephanie, Great t hear that ! I hope you enjoy those lovely tortillas. So healthy and simple ! Carine.

  3. Hi Carine!

    Where have these been all my life? I made them just as directed and they turned out amazing. I did overcook a bit and a few of the sides were crunch and made great chips!

    I’m going to use this recipe for both soft shells and chips.

    Thanks much!

    • Hi Shelly, thank you so much for your lovely comment. I am glad you love this recipe and found alternatives to eat those tortillas. I will definitely try the chips soon ? see you soon. Carine

    • Hi Clarissa, I am not a nutritionist and I prefer to not provide nutritional information on my blog. I believe that cooking from scratch using wholesome ingredients is what keep my body healthy and I never watch my calories or carbs for each food I make. All my recipes use flour rich in fiber with less net carbs than regular white flour but I do not follow a strict low carb diet where I have to watch the carb closely. I hope you will try this recipe anyway as it is really good and trust me way healthier than store bought tortillas ! Enjoy, carine

  4. I’d like to make this low carb, what can I substitute for the arrowroot flour? Can I just use more coconut flour?

    • Hi Sandy, Unfortunately it will not work if you substitute arrowroot flour with coconut flour – the dough will be crumbly and you will not get the right consistency to form tortilla. I would rather use one more egg and a handful of grated cheese. However, if you like low carb tortillas you can try my spinach soft tacos recipe made of eggs, cheese and ground almonds, recipe is here.. I hope it helps ! Carine.

  5. Hi! Thanks so much for posting this recipe. I’m hoping to make this today! I have no issues with gluten. Do you have any thoughts on me subbing regular flour for the arrowroot and coconut flour?

    • Hi Natalie, YES! those zucchini tortilla are loaded with vegetables and all good for you. You will need 1 cup of zucchini. Carine.

    • Hi Annie, That is a good question. Technically, arrowroot flour is not the same as tapioca flour. Arrowroot flour is produced by a plant called maranta but the tapioca flour is extracted from the root vegetable cassava. However, in my recipes I always noticed that both works pretty much the same way. I did the zucchini tortillas with both kind of flour and they react the same way with the same amount. I tend to prefer arrowroot flour because it support low temperature better and it is convenient if I plan to freeze the food. Anyway both are very volatile/fine flour difficult to measure precisely, and even if the recipe call for a specific number of tablespoon you may have to play a bit adding a little bit more until the batter gets well together. It is a pretty easy, tasty and healthy tortilla recipe and I hope you will try them!

      Enjoy Annie.

  6. I really wanna try this recipe, but is there anything I can sub the coconut flour for??? Maybe cornstarch or oat flour?

    • Hi Angie, I really like coconut flour because it is an healthy flour, full of fibre and in this recipe the fibre absorbs really well the extra moisture from zucchini. However, oat flour may work too but you will probably have to add a bit more to form a batter that hold together. Oat flour has slightly less fibre than coconut flour. I would recommend to switch coconut flour by oat flour using the same amount then, if it is too moist and does not hold together gradually add more oat flour (or even arrowroot flour) 1 tbsp at a time. I hope it works 🙂 Merry Christmas ! Carine.

      • Hi Allie! I just read your comment now ! You are awesome! It is great to know that we can make those tortillas egg free using olive oil and ground flaxseed! I will give it a try and update my recipe with your lovely recipe alternative. Huge thank you for sharing your positive experience! I hope you enjoy those tortillas. Carine.

      • Can be a substitute for egg. Not sure how it would hold up.. thanks for the recipe cant wait to try

        • Hi Allie, I never tried the recipe with a egg substitute. I believe it would work with a chia egg. Let me know if you give it a try ! Thanks for reading my blog! Carine.

    • Oh Sorry .. P.S. I’ve used the flax seed with zucchini to make tortillas before in a dehydrator, so it should work as well in the oven.

      • Hi Judy, thank you so much for always taking some time to come back on the blog and tell us how you customized my recipes! I love the idea of making those egg free so I will definitely try the flaxseed option. I just bought some ground linseed this week end and zucchini are still in season so a nice time to try your recipe! Thanks again Judy!!! Carine.

    • You can use ground flax seed 1 Tbsp. ground flax seed to 3 Tbsp. of water. Mix it and let it sit a few minutes until it becomes gooey. Also, Ener-G is an egg replacement that can be bought in many grocery stores or on Amazon. 2 Tbsp. cornstarch plus 2 Tbsp. water equals one egg as well. Arrow root or Tapioca powder can also be used. My bet is on the flaxseed or Ener-G.

    • Hi Michelle, I am not sure but it may work if you add more arrowroot flour something like 2-3 tablespoon instead of 1 egg. I might be crispier though. If you try something could you please let me know ? 🙂 I am curious to know if this recipe could be easily made vegan ! Carine.

        • Hi, I recommend chia egg, I know this option works very well. I never try flax egg in this tortilla recipe so I won’t recommend it. Let me know if you try this 🙂 XOXO Carine.

      • 5 stars
        I use the Vegan Egg relacement ..its very healthy & you only need 1 tbsp of the Rep. Powder with 3 tbsp of water ..mix & ready .powder can be stored in the frig for a long time !✌??

          • I think Laura meant replacement powder, it is a egg replacement powder that you can buy from the supermarket.

        • Amazing! I love both option – my husband is vegan and I am always making the egg free recipe for him. So tasty ! Thanks for taking sometime to add your lovely feedback. XOXO Carine

      • 5 stars
        Have you tried ground flax? I use that for most egg subs. When there’s enough liquid, use it dry.when it’s an egg sub I mix a bit of water or melted coconut oil to get it like a paste.

        • Hi Angie, Yes I did try ! I recommend to use 1 tbsp. flax seed meal (ground flax seed) with 2 tbsp water. Add the flax seed meal and water into a small mixing bowl. Stir to combine and let rest for 5 minutes to thicken. Add to the tortilla recipe in place of the egg. Enjoy the recipe and thanks for reading my blog! See you around 🙂 xoxo Carine.

        • I am not sure applesauce is a great option in this recipe as it will add a high sweet taste to the tortillas. Chia seeds would work better or simply add a little more arrowrrot powder until the dough is thick enough to be spread on the baking paper. Enjoy the tortillas! Happy New Year. Carine.

      • I read somewhere the liquid from canned garbanzo beans makes an excellent egg substitute. Maybe it’d work for this?

          • Hi Rhea, I am not using flaxseed in the recipe if you are looking at the recipe ingredient list I am using a combo of eggs, coconut flour and arrowroot flour. You may have read this in the comment section where some of my readers suggested to switch the egg by a flax egg. I never tried myself so I am not sure this would work in this zucchini tortilla recipe. Let me know if you give it a try! I am always curious to hear about recipe adaptation – specially when it makes my recipe vegan ! Enjoy the recipe and thanks for reading my blog! Talk to you soon, xoxo, Carine.

        • Hi Shannon, yes it does but only if you use it as fluffy egg. It is not s sticky as eggs to replace them in this tortilla recipe. It will make the batter too liquid and won’t hold together I think. It works like magic! See you son on the blog. xoxo. Carine.

      • Hi, I only have coconut flour at home so would it be possible to use more of this instead of both flours? Thanks x

        • Hi Kirsty, unfortunately I think that too much coconut flour will dry out the mixture because coconut flour contains lots of fibre. The mix of both flour is really essential in this recipe to get soft tortillas that hold together perfectly without breaking too. I hope this helps even if this means you have to go shopping before enjoying those yummy healthy tortillas 🙂 See you soon on the blog, Carine.

          • 5 stars
            There is either another recipe online or I tweaked a recipe and only used coconut flour.. Can’t remember which it was, but they turned out perfect and delicious. It’s possible

          • I love to use a combo of flour in those tortillas but I am happy to know that it works also with coconut flour only! Thanks for the lovely feedback and testing my recipes. XOXO Carine.

          • Hi Amy ! Yes sure, then it depends of your diet restriction, are you eating low carb or gluten free ? if yes to both or just one of those, I would use flax meal or psyllium husk. If not wholewheat flour is ok too. Enjoy the lovely tortillas ! XOXO Carine.

          • Hi, you can use tapioca flour or rice flour they both are gluten free as well and same consistency. However use regular white wheat flour if you tolerate gluten. Enjoy! xoxo Carine.

        • Hi Earlene, I am not sure chia seeds will wok well here. However I would recommend to use more arrowroot flour and may be add some psyllium husk to hold the mix together ?! Let me know if you try the recipe vegan. I am always keen to know how my recipes could be adapted to different diet 🙂 Thanks for reading the blog and see you soon! Carine.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

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