Zucchini Tortillas Recipe
If you’re a fan of Tex-Mex but trying to eat more nutritiously, it can be a little tough to stay on track — so many white flour tortillas! But I have a delicious, healthy alternative that is seriously better than anything you can buy in stores: zucchini tortillas. These Zucchini Tortillas will take any Tex-Mex... Read more »
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 3 eggs
- 1/2 cup coconut flour
- 3 cups grated zucchini (takes 4 medium zucchini to make
- 1 cup + 3 tablespoons arrowroot flour
- 1 teaspoon of each: smoked paprika cumin, chili powder, salt, pepper
- Carbohydrate 7.12414500453431 g
- Cholesterol 1.47 mg
- Fat 14.958804012372 g
- Fiber 3.69683983009046 g
- Protein 2.77680900131907 g
- Saturated Fat 13.1784324109702 g
- Serving Size 1 1 Serving (59g)
- Sodium 46.9791000070938 mg
- Sugar 3.42730517444385 g
- Trans Fat 0.892212300740251 g
- Calories 164 calories
Preheat oven to 350 F. Wash and grate zucchini. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice. Add in the arrowroot flour, coconut flour, eggs and spices. Mix until well combined. Line a 9 x 11 baking sheet with parchment paper. Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas. Bake for 40 minutes or until tortilla is golden brown. Serve with your favorite taco toppings!
