Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 8 TORTILLAS
Love zucchini but running out of ideas on how to make use of your extra zucchinis? Then, you are in the right place. This Zucchini Tortillas recipe needs only six ingredients. So easy to whip up and ready in less than an hour. If desired, you can easily make these into a low-carb and keto-friendly dish.
INGREDIENTS
1 pound zucchini shredded
2 large eggs
1/2 c. breadcrumbs or superfine almond flour
1/2 c. shredded mozzarella cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
HOW TO MAKE ZUCCHINI TORTILLAS
Step 1: Prepare the oven. Preheat it to 375 degrees F. And using parchment paper, line two baking sheets.
Step 2: In small batches, wring dry the zucchini in a cheesecloth. I do this in 10 separate batches. When done, you should have about 1 cup of zucchini.
Step 3: In a large bowl, place the zucchini. Add the eggs along with the breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Combine until everything is fully incorporated.
Step 4: Place 1/4 cup of zucchini batter on the prepared baking sheet. On each baking sheet, put 4 zucchini batter mounds, making sure to space them far enough from each other so you can make 5-inch circles. Now, flatten the mounds. Place the baking sheets into the preheated oven and bake for about 20 minutes until the edges are golden brown and the surface has browned.
Step 5: Remove from the oven when done and allow the zucchini tortillas to cool before removing them from the baking sheets.
NOTES:
Remove as much moisture from the zucchini as possible. Wring them dry in small batches (10 small clumps each).
You can substitute almond flour with all-purpose flour, breadcrumbs, pork rind breadcrumbs, or gluten-free flour, even breadcrumbs.
In place of mozzarella cheese, you can use Parmesan or Monterey Jack instead. For best results, make sure to use pre-shredded cheese.
NUTRITION FACTS:
Serving: 1tortilla, Calories: 92kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated fat: 1g | Sodium: 139mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Net Carbs: 2g
Ingredients
- 1 pound zucchini shredded
- 2 large eggs
- 1/2 c. breadcrumbs or superfine almond flour
- 1/2 c. shredded mozzarella cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. And using parchment paper, line two baking sheets.
Step 2: In small batches, wring dry the zucchini in a cheesecloth. I do this in 10 separate batches. When done, you should have about 1 cup of zucchini.
Step 3: In a large bowl, place the zucchini. Add the eggs along with the breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Combine until everything is fully incorporated.
Step 4: Place 1/4 cup of zucchini batter on the prepared baking sheet. On each baking sheet, put 4 zucchini batter mounds, making sure to space them far enough from each other so you can make 5-inch circles. Now, flatten the mounds. Place the baking sheets into the preheated oven and bake for about 20 minutes until the edges are golden brown and the surface has browned.
Step 5: Remove from the oven when done and allow the zucchini tortillas to cool before removing them from the baking sheets.
Notes
Remove as much moisture from the zucchini as possible. Wring them dry in small batches (10 small clumps each). You can substitute almond flour with all-purpose flour, breadcrumbs, pork rind breadcrumbs, or gluten-free flour, even breadcrumbs. In place of mozzarella cheese, you can use Parmesan or Monterey Jack instead. For best results, make sure to use pre-shredded cheese.
