Zucchini Tortillas Low Carb Keto Friendly And Healthy Recipes
ZUCCHINI TORTILLAS: LOW-CARB, KETO-FRIENDLY AND HEALTHY
Provided by Claudia Gomez
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Prepare a baking sheet, covering it with a layer of parchment paper. Lightly oil the parchment with olive oil to prevent your tortillas from sticking. Set the tray aside.
- Wash the zucchinis, and with the skins still on, use a box grater to shred the zucchini finely. Squeeze the grated zucchini to extract the zucchini juice. Wrap the zucchini in a clean, dry dishtowel and squeeze out as much excess water as you can. Sprinkling a little salt can help draw the water out of the zucchini further. Discard the zucchini water, and press the grated zucchini into a measuring cup to the 1 c. mark.
- In a large-sized mixing bowl, add your zucchini, beaten egg, oregano, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, and garlic salt or sea salt.
- Gently mix all of the ingredients with a wooden spoon, then use your hands to knead the batter into your tortilla dough. The fiber from coconut flour will reduce the moisture, and the dough should be moist but not runny. If your zucchini batter is too runny, add 1 extra Tbsp of coconut flour until you reach the right consistency.
- Scoop ~3 Tbsp of your dough and place onto a cast-iron tortilla press. Squeeze to flatten the dough.
- Repeat until you form 6 medium-sized tortillas, and place your grated zucchini tortillas on the lined baking sheet.
- Bake the low-carb tortillas for 20-30 mins or until the shells begin to brown around the edges and hold together.
- Place your taco shells on a wire rack to cool and cover them with a dishtowel to keep them moist.
- Serve and enjoy your Keto zucchini tortillas with the fillings of your choice!
Nutrition Facts : ServingSize 8
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