Zucchini Tortillas

Zucchini Tortillas

4 Reviews
From: EatingWell.com, March 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound zucchini, shredded (3½ cups)
  • 1 teaspoon salt
  • 2 eggs, beaten
  • ½ cup gluten-free all-purpose flour or almond flour
  • ½ cup shredded pepper Jack cheese
  • 2 scallions, finely chopped
  • ½ teaspoon ground cumin


  • Prep

  • Ready In

  1. Position racks in the upper and lower thirds of the oven. Preheat to 375°F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. Make four ¼-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.
  • To make ahead: Refrigerate tortillas in a covered container for up to 3 days. To reheat in the microwave, place a tortilla between 2 sheets of paper towel. Microwave on High for 15 to 20 seconds.

Nutrition information

  • Serving size: 1 tortilla
  • Per serving: 79 calories; 3 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 4 g protein; 22 mcg folate; 53 mg cholesterol; 1 g sugars; 0 g added sugars; 269 IU vitamin A; 11 mg vitamin C; 70 mg calcium; 1 mg iron; 361 mg sodium; 176 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ medium-fat protein, ½ starch, ½ vegetable

Reviews 4

July 18, 2019
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By: Sophie Johnson
made a quesadilla with these, turned out really good!
March 09, 2019
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By: Martha
These were delicious, hot and crisp out of the oven. I had. No pepperjack cheese, so I added minced pickled jalepenos to the shredded cheese I had. This is a keeper!
February 22, 2019
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By: Ivelisse Inglefield
Loved it
September 09, 2018
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By: LoCarbEater
I hope you have a great day & don't feel bad about this review, but my attempt at this recipe was a dismal failure. I tried to cook mine on a griddle sprayed with Pam. They browned, but never firmed up enough to successfully turn them. Now I have a choice of wasting expensive ingredients by throwing them in the trash or eating 4 cups of zucchini sludge by myself because no one else in my family will touch them. :(
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