Our Healthy Zucchini Tortillas Recipe is for healthy low carb tacos and or burritos. Mexican food can be lighter and less carbs! 
Zucchini Tortillas Recipe
Love tortillas without all the starch and carbs? You’ll obsess over our low carb zucchini tortillas recipe! Seriously this recipe for zucchini tortillas is mind blowing because it’s made with grated zucchini, which is why it’s so much healthier than regular flour and corn tortillas. We love eating soft tacos but sometimes too many of the flour or corn tortillas are loaded with carbs. Instead, we can eat tacos and soft tacos with less guilt by using zucchini tortillas. These zucchini tortillas are loaded with flavor, without all the carbs and definitely worth trying because they’re even delicious on their own. Seriously, if you just tasted one of these tortillas, you’ll understand what we’re talking about. They’re super delicious alone as a snack or as a zucchini tortilla wrap with hummus or what ever you want. The flavor comes from the spices and some parmesan cheese. Everyone who has made this has said it’s great for a paleo or keto lunch. This healthy zucchini tortilla recipe is a great paleo recipe or keto recipe when you’re wanting to eat less starch and more vegetables.
Video: Healthy Zucchini Tortillas Recipe
For the lowest carb keto version, use crushed pork rinds. You can buy bags of pork rinds in the store and use a food processor to crush them. Or They can also be found already pre-crushed. This healthy zucchini tortillas recipe can also be adapted to using different types of flours and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. You can make some of the best low carb and healthy tacos. You can make fish tacos with these healthy tortillas and they’re fantastic! Like we said before, you can also just eat them as a snack. If you want you can even add some tomato sauce, pepperoni and cheese on top. Then broil them for a few minutes to make a fantastic low carb pizza with a zucchini pizza crust. The fun possibilities are endless and we’re still not tired of devouring every single batch of zucchini tortillas that we make.
More Healthy Recipes and Mexican Recipes
Check out a Few of our Favorite Tools for the “Zuke Tortillas”:
Some tools make life in the kitchen all the more enjoyable. Here’s some of the favorites:
Box Grater – Every household needs a solid grater. Here’s one of our favorites!
Pre-cut Parchment Sheets – The rolls of parchment paper will always work, but the pre-cut sheets are our favorite.
Cooking Spray – We used to make them without the spray. Peeling the tortillas off wasn’t fun. Now-a little spray and everything is easy-peasy! It’s like magic.This recipe was originally published in 2017 and re-published in 2019 with updated video.
This recipe can also be adapted to using different types of flours and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. Squeeze out as much excess water in the grated zucchini as you can. This will make the taco shells a little more “firm”. You can microwave the zucchini to release excess moisture, then squeeze out the water with paper towels. Or lightly sautéing the zucchini for a few minutes, then squeezing out the water. Don’t cook the zucchini too much or use or else you’ll get mush. Use crushed pork rinds for the lowest carb version.
- 4 cups zucchini , coarsely grated
- 1 large egg
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup bread crumbs or crushed pork rinds
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with non-stick cooking spray. Set aside.
- Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
Scoop about ¼ cup (60ml) of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.
- Bake shells for about 22-25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
- After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.
Recipe Video
Tasha says
Can you use anything besides bread crumbs, a gluten free alternative?
Debra Greenfield says
I can’t have gluten could you sub almond flour for bread crumbs ?
Best Recipe Box says
Hi Debra,
Sure the almond flour should work ok. Please let us know how your almond flour results were so our readers can try it next time!
Mari Dysart says
Ian’s (made by Elevation Brands, LLC) makes Gluten Free “pinko Breadcrumbs” that are available in grocery stores in Chicagoland.
Linda says
Hi
Just trying these zucchini tortillas…..do you think they would be freezable? Thanks
Linda
Best Recipe Box says
Hi Linda, yes we’ve frozen them before and they are still delicious. The texture might be a little more crumbly, but when we thawed them the shape and flavor still help up really well.
Lori B says
LOVE THESE ZUCCHINI TORTILLAS.
I ate them like a cookie. I did add some dried chopped onion. I would have added fresh onion, but I was too lazy. I had to refrigerate it uncooked overnight without the egg and breadcrumbs. When I added the two ingredients, they cooked up perfectly.
Tara says
Can the cheese be omitted?
Susan Kennedy says
Is parmesan cheese necessary or for flavor. I can’t have it. Thanks.
Kristen says
How long do these keep? Can I make them to use for several days?
Best Recipe Box says
We’ve kept them for up to 3 days in the fridge. We also froze them and even after 10 days, they thawed out well. Just microwave them for a few seconds to warm them up!
Cathie says
Would you please give nutritional info?
Also, instead of bread crumbs a good substitute would be ground up pork rinds.
amanda says
These were fantastic. Not any leftovers. We had them with sauteed red peppers with spicy green cilantro sauce and cotija cheese with radish flowers (though sliced radishes would have been good too). Fabulous.
Katie says
Do these roll up like normal tortillas? Was thinking about using them form enchiladas?
Best Recipe Box says
Hi Katie, yes they can roll like normal tortillas. They’re slightly crispy on the outside but softer towards the center. Enchiladas sounds like a great idea!
Peter says
I’ve been looking for a carb-free substitute to traditional tortillas and I’m so happy to run into this gem. They’re so delicious!
Sally says
Would these stand up to freezing?
Best Recipe Box says
Hi Sally, Yes they would! We’ve tested several batches and they do thaw out well and still taste great.
Octavia says
I’m loving these zucchini tortillas! They really tasty and we use them as wraps when we can because it’s hard to not eat them straight-up as they are. So good!
Jim Shultz says
I added finely minced jalapeño to the mix and it satisfied my desire for spicy. I made New Mexican flat enchiladas using sautéed spinach + onion, then shredded Mexican cheese smothered with homemade hatch dried chili sauce at each level of three flat tortillas and finished with over easy egg on top with shredded lettuce.
Best Recipe Box says
Jim- ooh, the jalapeños sounds fantastic! Thanks so much for making and sharing!