Low Carb Zucchini Tortillas Recipe

Introduction

These low carb zucchini tortillas are a delicious and healthy alternative to traditional flour tortillas. Made with fresh zucchini and a few simple ingredients, they’re perfect for anyone looking to reduce carbs without sacrificing flavor. Crispy, cheesy, and easy to make, they work great for wraps, tacos, or as a snack.

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

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
3. Step 3: In a large bowl, combine the dry zucchini, egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder.
4. Step 4: Mix everything together until well combined and the mixture holds together.
5. Step 5: Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin, round shape, resembling a tortilla.
6. Step 6: Bake in the preheated oven for about 20 to 25 minutes, or until the edges are golden and crispy.
7. Step 7: Allow the tortillas to cool on the baking sheet for a few minutes before serving or using in your favorite dish.

Tips & Variations

• Make sure to squeeze out excess moisture from the zucchini to prevent soggy tortillas.
• Try using different cheeses like Parmesan or pepper jack for varied flavor.
• For a gluten-free option, coconut flour works well, but almond flour can be a good substitute if preferred.
• Add fresh herbs like cilantro or parsley for an extra burst of freshness.

Storage

Store any leftover tortillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and slightly crispy again. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour is preferred here because it absorbs moisture well and keeps the tortillas firm. Using regular flour may result in a softer, less sturdy texture, but you can try it with a smaller amount to avoid sogginess.

How do I prevent these tortillas from falling apart?

Removing excess moisture from the zucchini is key. Press the shredded zucchini tightly in a towel to squeeze out water before mixing. Also, make sure the mixture is cohesive before shaping and bake until edges are crisp.

Low Carb Zucchini Tortillas Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

These Low Carb Zucchini Tortillas are a healthy and delicious alternative to traditional flour tortillas. Made with shredded zucchini, cheese, and coconut flour, they are perfect for those looking to reduce carbs without sacrificing taste. Baked to golden perfection, these tortillas offer a crispy texture and can be used in wraps, tacos, or as a side.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 tortillas 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Low Carb Zucchini Tortillas Ingredients

• 4 cups shredded zucchini
• 1 large egg
• 1/2 cup grated cheese (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

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Drain Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to help the tortillas hold together and avoid sogginess.
3. Mix Ingredients: In a large bowl, combine the drained zucchini with the egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder. Mix thoroughly until the mixture is well combined and cohesive.
4. Form Tortillas: Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin, round shape, mimicking a traditional tortilla shape and thickness.
5. Bake: Bake the tortillas in the preheated oven for 20 to 25 minutes, or until the edges turn golden and crispy, indicating they are cooked through and have a pleasant texture.
6. Cool: Allow the tortillas to cool on the baking sheet for a few minutes after baking to help them set and make them easier to handle or use in recipes.

Notes

• Ensure you squeeze out as much moisture as possible from the zucchini to prevent soggy tortillas.
• Use cheese varieties like mozzarella or cheddar for best melting and flavor results.
• For extra flavor, try adding herbs like cilantro or cumin to the mix.
• These tortillas can be stored in the refrigerator for up to 3 days; reheat them in the oven or on a skillet for best texture.
• Adjust thickness depending on preference but note thinner tortillas will be crispier.

Keywords: low carb, zucchini tortillas, keto tortillas, gluten free tortillas, healthy tortillas, baked tortillas