Zucchini Tortillas

Zucchini Tortillas

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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
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  • 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

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