Zucchini Tortillas Recipes
ZUCCHINI TORTILLAS
In this genius carb swap recipe, shredded zucchini held together with a little cheese creates a delicious gluten-free tortilla. These low-carb tortillas are delicious on their own as a snack, but you can also wrap them around your favorite tortilla fillings. Be sure to squeeze as much liquid as possible from the zucchini in Step 2, as this will yield crispy tortillas.
Provided by Carolyn Casner
Categories Healthy Zucchini Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.
- Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 8.2 g, Cholesterol 52.8 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 361.3 mg, Sugar 1.4 g
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- Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with cooking spray. Set aside.
- Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the tortilla shell ingredients (egg, parmesan cheese, breading choice black pepper, salt, garlic powder, and cumin).
- Scoop about ¼ cup 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.
- Bake shells for about 22-25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
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