LOW CARB ZUCCHINI TORTILLAS FOR SOFT TACOS
Steps:
- Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
- Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
- Stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Place four mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
- Let the zucchini tortillas cool a bit before removing with a spatula to a cooling rack to cool. Makes 8.
Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Protein 6 g, Fat 5 g, Fiber 2 g, ServingSize 1 serving
ZUCCHINI TORTILLAS
In this genius carb swap recipe, shredded zucchini held together with a little cheese creates a delicious gluten-free tortilla. These low-carb tortillas are delicious on their own as a snack, but you can also wrap them around your favorite tortilla fillings. Be sure to squeeze as much liquid as possible from the zucchini in Step 2, as this will yield crispy tortillas.
Provided by Carolyn Casner
Categories Healthy Zucchini Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.
- Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 8.2 g, Cholesterol 52.8 mg, Fat 3.4 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 361.3 mg, Sugar 1.4 g
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
CHEESY ZUCCHINI TORTILLA CASSEROLE
Cooked in the microwave in just 10 minutes, this easy casserole is layered with two popular Mexican staples - corn tortillas and pinto beans - as well as thinly sliced zucchini. Add shredded cheese in between layers for the perfect melt.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
- Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
- Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
- Sprinkle with the cilantro, slice into 4 wedges and serve.
Nutrition Facts : Calories 332 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 1061 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams
ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
- In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
- In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
- Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.
ZUCCHINI POTATO TORTILLA
Provided by Shelley Wiseman
Categories Egg Onion Potato Brunch Side Vegetarian Quick & Easy Lunch Zucchini Pan-Fry Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 (side dish) servings
Number Of Ingredients 7
Steps:
- Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.
- While zucchini stands, peel potatoes and cut into 1/3-inch dice.
- Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.
- Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.
- Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.
- Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.
- Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.
- Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.
TORTILLA ZUCCHINI CASSEROLE
My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.
Provided by Brandi Atkins
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
- Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
- Bake in preheated oven until cheese is melted, about 30 minutes.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 12.4 g, Cholesterol 117.2 mg, Fat 21.9 g, Fiber 1.8 g, Protein 12 g, SaturatedFat 11.9 g, Sodium 612.2 mg, Sugar 2.2 g
ZUCCHINI QUESADILLAS
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
- Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
- Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
- Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS
The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
- Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
- Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
ZUCCHILATTAS
This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.
Provided by Barbie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
- Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
- Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.9 g, Cholesterol 66.7 mg, Fat 28.9 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 15.9 g, Sodium 852.2 mg, Sugar 5.9 g
More about "zucchini tortillas recipes"
ZUCCHINI TORTILLAS RECIPE LOW CARB AND KETO - EAT BETTER …
From eatbetterrecipes.com
5/5 (2)Calories 60 per servingCategory Main Course, Snack
- Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with 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 tortilla shell ingredients (egg, parmesan cheese, breading choice black pepper, salt, garlic powder, and cumin).
- Scoop about ¼ cup 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.
ZUCCHINI TORTILLAS RECIPE - DR. AXE
From draxe.com
Estimated Reading Time 5 mins
SPANISH TORTILLA WITH ZUCCHINI & ONIONS - TORTILLA DE CALABACIN …
From spainonafork.com
ZUCCHINI TORTILLA - RECIPE | TASTYCRAZE.COM
From tastycraze.com
ZUCCHINI TORTILLAS RECIPE OR SOFT TACO TORTILLA SHELLS FROM …
From whiteonricecouple.com
ZUCCHINI TORTILLAS RECIPE LOW CARB KETO | BEST RECIPE BOX
From kitchenpitstop.com
ZUCCHINI TORTILLAS RECIPE HEALTHY, LOW CARB KETO | BEST RECIPE BOX
From bestrecipebox.com
KETO ZUCCHINI TORTILLAS RECIPE - COOK.ME RECIPES
From cook.me
THESE EASY TO MAKE ZUCCHINI TORTILLAS ARE HEALTHY AND …
From diyncrafts.com
ZUCCHINI TORTILLAS | BRUNCH RECIPES | SBS FOOD
From sbs.com.au
LOW CARB ZUCCHINI TORTILLA WRAPS - RECIPE - DIET DOCTOR
From dietdoctor.com
CORN AND ZUCCHINI QUESADILLAS RECIPE - SERIOUS EATS
From seriouseats.com
ZUCCHINI TORTILLAS, LOW CARB TORTILLAS - MARIA MIND BODY HEALTH
From mariamindbodyhealth.com
PALEO ZUCCHINI TORTILLAS - KETO RECIPES NATURAL BEAUTY
From beautyandthefoodie.com
ZUCCHINI TORTILLAS - LILSIPPER
From lilsipper.com
EASY ZUCCHINI TORTILLAS (FLOURLESS) - HUNGRY HAPPENS
From hungryhappens.net
ZUCCHINI TORTILLAS | GLUTEN FREE RECIPES
From glutenfreerecipez.com
ZUCCHINI TORTILLAS RECIPE - WISE MIND HEALTHY BODY
From wisemindhealthybody.com
ZUCCHINI KETO TORTILLAS RECIPE (LOW-CARB) - MAEBELLS
From maebells.com
ZUCCHINI TORTILLAS
From fixnkitchen.com
ZUCCHINI TACOS SHELLS (KETO, 1.3G NET CARBS) - SWEET AS HONEY
From sweetashoney.co
SPANISH ZUCCHINI TORTILLA - PALEO GRUBS
From paleogrubs.com
ZUCCHINI TORTILLAS RECIPE LOW CARB AND KETO | – JUSTALITTLEBITE
From justalittlebite.com
ZUCCHINI TORTILLAS (LOW CARB, KETO) - KIRBIE'S CRAVINGS
From kirbiecravings.com
KETO ZUCCHINI TORTILLAS, EASY 4 INGREDIENTS SNACK RECIPE
From pinterest.ca
VEGAN LOW-CARB ZUCCHINI TORTILLAS/ROTIS BAKED RECIPE
From mydaintysoulcurry.com
ZUCCHINI ENCHILADA CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
GLUTEN FREE ZUCCHINI FLOUR TORTILLAS
From glutenfreeonashoestring.com
MINI SPANISH TORTILLA WITH ZUCCHINI RECIPE - PUREWOW
From purewow.com
ZUCCHINI TORTILLAS - BARIATRIC WOMEN
From bariatricwomen.com
2 INGREDIENT ZUCCHINI TORTILLA CHIPS (KETO, LOW CARB)
From kirbiecravings.com
HEALTHY ZUCCHINI TORTILLAS - FOOD WITH FEELING
From foodwithfeeling.com
ZUCCHINI TORTILLAS RECIPE HEALTHY, LOW CARB KETO | BEST RECIPE BOX ...
From pinterest.ca
ZUCCHINI TORTILLAS . KETO ZUCCHINI TORTILLAS BEST HOMEMADE RECIPE
From firstcryfood.com
ZUCCHINI TORTILLAS RECIPE OR SOFT TACO TORTILLA SHELLS FROM GRATED ...
From pinterest.ca
LOW-CARB ZUCCHINI TORTILLAS RECIPE - COOK.ME RECIPES
From cook.me
BEST ZUCCHINI TACO SHELLS RECIPE - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love