- 4 cups Zucchinicoarsely grated
- 1 Large eggs
- ½ cup Parmesan cheesegrated
- ¼ cup Bread crumbs
- ½ tsp Black pepperfreshly ground
- ¼ tsp Kosher Saltor sea salt
- ¼ tsp Garlic powder
- ¼ tsp Cuminground
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:
Steps to make Low-Carb Zucchini Tortillas
1 | Preheat oven and prepare baking sheets | 5 |
2 | Squeeze water out of zucchini | 5 |
3 | Make zucchini batter | 2 |
4 | Shape dough into taco shells | 3 |
5 | Bake | 15 |
6 | Cool | |
7 | Serve | |
Recipe Reviews
I made this recipe too. Absolutely delicious! Thanks for sharing the recipe!
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