Friday, October 30, 2015

Zucchini Tortillas

Low-Carb, Veggie-Filled Zucchini Tortillas

Revamp your taco night routine with these tasty zucchini tortillas. This easy-to-make recipe slashes calories from classic flour and corn tortillas and adds a big nutritional punch of vitamin C and protein to every bite; each tasty tortillas offers 6.4 grams of protein! They definitely don't taste like the original, but they're absolutely delicious and fold up just like a classic tortilla. Stuff yours with your favorite fillings, and prepare to enjoy.


4 cups grated zucchini
1/4 cup breadcrumbs
1/2 cup Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Preheat oven to 450 degrees, and prepare two baking sheets with parchment paper.
  2. Remove as much water from the grated zucchini as possible, then combine the zucchini in a large bowl with the rest of the ingredients until completely mixed.
  3. With a measuring cup or your hands, move one-eighth of the mixture onto the parchment paper. With your fingers, spread mixture out into a thin circle. Repeat until all the mixture has been shaped into tortillas.
  4. Bake for 15 to 20 minutes until the edges are golden brown. Remove from oven, and wait a few minutes for the tortillas to cool. Peel off the parchment paper, and enjoy!

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