Description
Easy and delicious zucchini tortillas made with just 4 simple ingredients. These gluten-free tortillas are baked to perfection, creating a crispy exterior with a tender interior. Perfect for wrapping up your favorite fillings!
Ingredients
Units
Scale
Zucchini Tortillas:
- 1 to 1.25 lbs. zucchini or other summer squash
- 1 teaspoon kosher salt
- 1 egg, beaten
- 2 ounces grated parmesan cheese, a packed 1/2 cup
Instructions
- Grate the Zucchini: Coarsely grate the zucchini using a box grater or shredder attachment in a food processor. Let it drain with salt for 15 minutes.
- Prepare the Oven: Preheat the oven to 450°F and line a sheet pan with parchment paper.
- Combine Ingredients: Squeeze out excess moisture from zucchini, then mix with beaten egg and parmesan in a bowl.
- Form Tortillas: Portion the batter into circles on the prepared pan and bake for 12-15 minutes until golden.
- Cool and Store: Let the tortillas cool, then store in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 tortilla
- Calories: 94
- Sugar: 1g
- Sodium: 387mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
