Ditch traditional tortillas and opt for these delicious and nutritious Low-Carb Zucchini Tortillas. Packed with veggies and lightly flavored with garlic and onion, these tortillas are gluten-free and keto-friendly. Perfect for wraps, tacos, or even as a base for mini pizzas, these zucchini tortillas are a game-changer for your low-carb lifestyle.
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 black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions:
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wrap the shredded zucchini in a clean kitchen towel and gently press to remove as much moisture as you can. This step helps the tortillas stay intact.
- Make the Dough: In a large mixing bowl, combine the zucchini, egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder. Mix until well combined. The mixture should resemble a sticky dough.
- Form the Tortillas: Cover a baking sheet with parchment paper or use a silicone baking mat for easy cleanup. Scoop about 1/4 cup of the mixture for each tortilla and flatten it into a thin circle about 6 inches in diameter. Repeat with the remaining mixture, spacing them evenly on the baking sheet.
- Bake the Tortillas: Bake in the preheated oven for 20–25 minutes, or until the edges are golden and the tortillas are firm to the touch.
- Cool and Serve: Allow the tortillas to cool slightly before carefully peeling them off the parchment paper. Use them immediately for wraps, tacos, or other dishes, or store them in an airtight container in the fridge for up to 3 days.
Conclusion:
These Low-Carb Zucchini Tortillas are a fantastic substitute for traditional wraps, offering a healthier, gluten-free alternative that doesn’t skimp on flavor. With their mild taste and flexible texture, they pair perfectly with a variety of fillings. Whether you’re on a low-carb diet or simply looking for creative ways to enjoy more vegetables, these tortillas are sure to become a staple in your kitchen.
Low-Carb Zucchini Tortillas: A Healthy and Versatile Wrap Alternative
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 black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wrap the shredded zucchini in a clean kitchen towel and gently press to remove as much moisture as you can. This step helps the tortillas stay intact.
- Make the Dough: In a large mixing bowl, combine the zucchini, egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder. Mix until well combined. The mixture should resemble a sticky dough.
- Form the Tortillas: Cover a baking sheet with parchment paper or use a silicone baking mat for easy cleanup. Scoop about 1/4 cup of the mixture for each tortilla and flatten it into a thin circle about 6 inches in diameter. Repeat with the remaining mixture, spacing them evenly on the baking sheet.
- Bake the Tortillas: Bake in the preheated oven for 20–25 minutes, or until the edges are golden and the tortillas are firm to the touch.
- Cool and Serve: Allow the tortillas to cool slightly before carefully peeling them off the parchment paper. Use them immediately for wraps, tacos, or other dishes, or store them in an airtight container in the fridge for up to 3 days.