Zucchini tortillas are a healthy, low-carb alternative to traditional tortillas—great if you’re avoiding gluten or just want more veggies in your meals. They’re soft, flexible, and perfect for wraps, tacos, or even mini pizzas.
🥒 Ingredients
- 1 medium zucchini (grated)
- 1 egg
- ¼ cup shredded cheese (cheddar or mozzarella works well)
- 2–3 tbsp flour (or almond flour for low-carb)
- Salt & pepper to taste
- Optional: garlic powder, chili flakes, or herbs
👩🍳 Instructions
- Grate & drain zucchini
Grate the zucchini and squeeze out as much water as possible using a clean towel—this step is key! - Mix ingredients
In a bowl, combine zucchini, egg, cheese, flour, and seasoning. Mix until it forms a thick batter. - Shape tortillas
On a lined baking tray, spread the mixture into thin круг (flat circles), like small tortillas. - Bake
Bake at 180°C (350°F) for about 15–20 minutes, or until golden and set. - Cool & use
Let them cool slightly so they firm up, then peel off and use like tortillas.
🌮 Serving Ideas
- Fill with grilled chicken, veggies, and sauce
- Use as a base for mini pizzas
- Make breakfast wraps with eggs and avocado
💡 Tips
- The drier the zucchini, the better the texture
- Add a little extra flour if the batter feels too wet
- Flip halfway through baking if you want extra crispiness
If you want, I can give you a keto-only version, vegan option, or a pan-fried version instead of baking.