Healthy Zucchini Tortilla Recipe Low Carb and Delicious | @bestrecipebox

LOW CARB ZUCCHINI “TORTILLAS”

Course: Appetizer, Main Course, Snack
Cuisine: American, Healthy, Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 tortillas
Calories: 60 kcal

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.

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Ingredients

  • 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

Directions

  1. 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.

  2. 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).
  3. 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.

  4. 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.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.

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