Healthy zucchini tortilla
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 egg
- 1 teaspoon oregano
- salt pepper
- 1 cup grated zucchini packed, dried - about 4 medium size zucchini
- 6 tablespoons arrowroot flour packed - arrowroot flour is very fine and volatile and to exactly measure the quantity i recommend to use this measuring spoon.
- 2 tablespoon coconut flour.
- Carbohydrate 41.49915 g
- Cholesterol 0 mg
- Fat 0.31645 g
- Fiber 3.00600006580353 g
- Protein 1.6814 g
- Saturated Fat 0.06716 g
- Serving Size 1 1 recipe (167g)
- Sodium 168.347 mg
- Sugar 38.4931499341965 g
- Trans Fat 0.08845 g
- Calories 171 calories
Preheat the oven to 180C.Prepare a baking tray covered with baking paper. Set aside.Wash the zucchini leave the skin on.Using a grater, finely grate the zucchini. Squeeze the extra water with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.Using a 6cm mechanical ice cream scoop makerscoop some zucchini tortilla batter.and scoop out onto the baking paper.Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.Cool down on a rack to keep them moist.Eat hot or cold.Fill in with your tortilla filling of your choice: grilled chicken, salad, grated carrots etc.
