Description
Delight in these crispy and flavorful low carb zucchini tortillas, perfect for a healthy and satisfying meal.
Ingredients
4 cups shredded zucchini
1 large egg
1/2 cup grated cheese (such as mozzarella or cheddar)
1/4 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can.
In a large bowl, combine the drained zucchini, egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder.
Stir everything together until the mixture is well combined and holds together.
Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin, round shape, similar to a tortilla.
Bake in the preheated oven for 20 to 25 minutes, or until the edges turn golden and crispy.
Let the tortillas cool on the baking sheet for a few minutes before serving or incorporating them into your favorite dish.
Notes
Squeeze the zucchini well to remove moisture for the best texture.
These tortillas can be used as a low carb alternative for wraps or tacos.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla
- Calories: 70
- Sugar: 2
- Sodium: 220
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 40