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Zucchini Taco Shells (South Beach Phase 1 friendly) takes several minutes to prepare.

Zucchini Taco Shells (South Beach Phase 1 friendly) takes several minutes to cook.

Zucchini Taco Shells (South Beach Phase 1 friendly) makes 7 servings.

The ingredients for Zucchini Taco Shells (South Beach Phase 1 friendly) are:

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

Here is how you make Zucchini Taco Shells (South Beach Phase 1 friendly):

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 shellsNumber of Servings: 7Recipe submitted by SparkPeople user JENNY9784.

The nutritional information for Zucchini Taco Shells (South Beach Phase 1 friendly) is:

• 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