This recipe can also be adapted to using different types of flours and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. Squeeze out as much excess water in the grated zucchini as you can. This will make the taco shells a little more “firm”. You can microwave the zucchini to release excess moisture, then squeeze out the water with paper towels. Or lightly sautéing the zucchini for a few minutes, then squeezing out the water. Don’t cook the zucchini too much or use or else you’ll get mush. Use crushed pork rinds for the lowest carb version.
Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with non-stick cooking spray. Set aside.
Scoop about ¼ cup (60ml) of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.