Low-Carb Zucchini Tortillas

for your next taco night
For your next taco night
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4 cups Zucchini coarsely grated
1 Large eggs
½ cup Parmesan cheese grated
¼ cup Bread crumbs
½ tsp Black pepper freshly ground
¼ tsp Kosher Salt or sea salt
¼ tsp Garlic powder
¼ tsp Cumin ground

Nutritional information


Low-Carb Zucchini Tortillas


Here is an easy project that can deliver the best Low-Carb Zucchini Tortillas you’ve ever had. Cheesy, flavorful, and packed with veggies, these soft taco shells are on the healthier side and taste amazing.

The process is pretty effortless, and the recipe has just a few steps. You need one bowl, 8 ingredients, and 15 minutes for baking. Start out by squeezing the shredded zucchini. The secret to making zucchini tortillas is to squeeze out as much water as possible before mixing with the remaining ingredients. I use a cheesecloth or nut milk bag and work in small batches. Once the zucchini are squeezed, add them to a large bowl and mix in the remaining ingredients. Line the baking sheets with parchment paper. To avoid from sticking, you can lightly spray the parchment paper with oil. However, you’ll get a less crispy zucchini shell. Scoop out the zucchini batter with a measuring cup and place each portion onto the baking sheet, leaving some space between each. Then flatten each portion of the zucchini batter into a thin circle. Bake until crisp around the edges and enjoy warm with the filling of your choice.    

To make the Low-Carb Zucchini Tortillas, you will need the following ingredients:

Ingridiens for Low-Carb Zucchini Tortillas

Steps to make Low-Carb Zucchini Tortillas


Preheat oven and prepare baking sheets


Preheat the oven to 450 °F and line two baking sheets with parchment paper.


Squeeze water out of zucchini


Using a cheesecloth, kitchen towel, or nut bag and working in batches, squeeze water out of 4 cups coarsely grated zucchini.


Make zucchini batter


Transfer the zucchini to a large bowl and mix in 1 large egg, ½ cup grated Parmesan cheese, ¼ cup bread crumbs, ½ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, and ¼ teaspoon ground cumin until completely combined.


Shape dough into taco shells


Scoop about ¼ cup of the zucchini mixture onto the baking sheet and flatten into a thin 5-inch wide circle. Repeat with the remaining mixture. You should be able to make 8 shells.




Bake the shells for about 15 minutes or until crisp and brown around the edges.



Cool and gently peel the shells off the parchment paper.



Serve the zucchini soft taco shells with your favorite toppings and enjoy!

These Low-Carb Zucchini Tortillas are cheesy, flavorful, packed with veggies, and delicious. Give this recipe a try for your next Taco Tuesday, and don’t forget to come back to leave a comment below.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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I made this recipe too. Absolutely delicious! Thanks for sharing the recipe!

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