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.

Carolyn Casner
Source:, March 2018


Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.

  • 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.

  • Make four 1/4-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 Facts

79 calories; protein 4.1g; carbohydrates 8.2g; dietary fiber 0.6g; sugars 1.4g; fat 3.4g; saturated fat 1.7g; cholesterol 52.8mg; vitamin a iu 268.7IU; vitamin c 10.9mg; folate 21.9mcg; calcium 69.8mg; iron 0.6mg; magnesium 12.5mg; potassium 175.6mg; sodium 361.3mg.

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Loved it Read More
Rating: 5 stars
made a quesadilla with these turned out really good! Read More
Rating: 5 stars
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! Read More
Rating: 1 stars
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.:( Read More
Rating: 5 stars
it is very light easy to make. I put grilled chicken in it Read More