Low-Carb Zucchini Tortillas
These soft and flexible low-carb zucchini tortillas are a great alternative to regular tortillas. They are gluten-free, keto-friendly, and perfect for wraps, tacos, or as a base for pizza! Made with simple ingredients, these tortillas are light, nutritious, and packed with flavor.
🕒 Time Required:
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
📝 Ingredients:
2 medium zucchinis, grated (about 2 cups)
2 large eggs
¼ cup almond flour (or coconut flour for extra firmness)
¼ cup shredded mozzarella or Parmesan cheese (optional for extra structure)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano (optional)
📌 Instructions:
1️⃣ Prepare the Zucchini
Grate the zucchini using a fine grater.
Squeeze out excess moisture by placing the grated zucchini in a cheesecloth or clean kitchen towel and squeezing out as much liquid as possible. This is crucial for avoiding soggy tortillas.
2️⃣ Mix the Ingredients
In a large bowl, combine the grated zucchini, eggs, almond flour, cheese (if using), garlic powder, onion powder, salt, pepper, and oregano.
Mix until everything is well incorporated. The batter should be thick but spreadable.
3️⃣ Shape the Tortillas
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the mixture into 4-6 portions and place them on the parchment paper.
Use a spoon or your hands to flatten each portion into thin, round tortillas about 5-6 inches in diameter.
4️⃣ Bake the Tortillas
Bake for 12-15 minutes, or until the edges start to turn golden brown.
Carefully flip the tortillas and bake for 3-5 more minutes to ensure they are firm but still pliable.
5️⃣ Cool & Serve
Let the tortillas cool for a couple of minutes before using them.
Use them as taco shells, wraps, or even mini pizza bases!
💡 Tips & Variations:
✅ Crispier Tortillas? After baking, pan-fry them for 1-2 minutes per side.
✅ Dairy-Free? Skip the cheese or use nutritional yeast for a cheesy flavor.
✅ Extra Flavor? Add a pinch of cumin, paprika, or chili flakes.
✅ Make-Ahead? Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
❓ Q&A
Q: How do I keep my zucchini tortillas from falling apart?
A: The key is removing excess moisture from the zucchini. Squeeze it very well using a cheesecloth, kitchen towel, or paper towels. Also, make sure to use enough binding ingredients like eggs and almond flour.
Q: Can I make these tortillas dairy-free?
A: Yes! Simply omit the cheese or replace it with nutritional yeast for a cheesy flavor without dairy.
Q: Can I cook these on the stovetop instead of baking?
A: Yes! Heat a non-stick pan over medium heat, lightly grease it with oil, and cook each tortilla for 2-3 minutes per side until golden brown and set.
Q: Can I freeze these tortillas?
A: Yes! Stack them with parchment paper in between and freeze in an airtight bag for up to 2 months. Reheat by baking or pan-frying.
Q: How do I make them crispier?
A: After baking, pan-fry them for 1-2 minutes per side or place them in an air fryer at 375°F (190°C) for 3-5 minutes.
📊 Nutrition Information (Per Tortilla, Approximate)
Calories: ~60
Protein: 4g
Carbohydrates: 3g
Fats: 4g
Fiber: 1g
Sugar: 1g
Net Carbs: ~2g