Zucchini Tortillas Recipe Low Carb and KETO |
Zucchini tortillas are a low carb and keto friendly recipe that can be made from scratch in minutes. This is a great way to make the perfect base for all your favorite Mexican dishes!
These zucchini tortillas are a low-carb and keto alternative to traditional flour tortillas. They’re soft, fluffy, and delicious! Read more in detail here: keto zucchini bread.
Our low-carb zucchini tortillas recipe will become your new favorite! Our keto zucchini tortillas recipe is incredible since it’s prepared with shredded zucchini, making it more healthier than conventional flour and corn tortillas.
Recipe for Low-Carb Zucchini Tortillas
We like soft tacos, but too many wheat or corn tortillas may be high in carbohydrates. Using zucchini tortillas, we can eat tacos and soft tacos with less guilt. These zucchini tortillas are flavorful and low in carbohydrates, and they’re worth a try since they’re also tasty on their own. When you have a lot of zucchini, this is the recipe to prepare. They’re great on their own as a snack or wrapped in a zucchini tortilla with hummus or anything you like. Spices and parmesan cheese contribute to the taste.
Recipe for Zucchini Tortillas (Video)
Everyone who has tried it says it’s a fantastic paleo or keto lunch. When you want to consume less grain and more veggies, this healthy zucchini tortilla dish is a wonderful paleo or keto option. This healthy zucchini tortillas recipe has also been successfully modified to include a variety of low carb components. Simply spray the parchment paper beforehand to prevent the tortillas from adhering too much. Some of the finest low-carb and nutritious tacos may be made at home.
For this dish, some of our favorite tools are:
Some kitchen gadgets make cooking even more pleasurable. Here are a few of our favorites:
A sturdy grater is required in every home. Here’s a personal favorite of ours!
Pre-cut Parchment Sheets — While rolls of parchment paper may be used, we prefer the pre-cut sheets.
We used to prepare these without the cooking spray. It was a chore to peel the tortillas. Now all you need is a little spritz and you’re good to go! It’s almost magical.
More zucchini recipes may be found here and here.
Zucchini “Tortillas” with Low Carb
30 minutes to prepare
Time allotted: 45 minutes
This recipe has also been successfully modified to use various kinds of flours. Simply spray the parchment paper beforehand to prevent the tortillas from adhering too much. Squeeze off as much extra water as you can from the shredded zucchini. This will give the taco shells a firmer texture. To remove extra moisture from the zucchini, microwave it for a few seconds and then wring it out using paper towels. Alternatively, gently sauté the zucchini for a few minutes before squeezing off the excess liquid. If you overcook or use the zucchini, it will turn to mush. This recipe makes about eight 5-inch tortillas.
- 4 cups finely grated zucchini
- a single big egg
- 1/2 cup parmesan cheese, grated
- a quarter cup of low-carb breading (crushed pork rinds, almond flour or coconut flour)
- 1/2 teaspoon black pepper, freshly grated
- a quarter teaspoon of salt, or to taste
- a quarter teaspoon of garlic powder
- 1/4 teaspoon cumin powder
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Spray 2 baking sheet pans with cooking spray and line with parchment paper. Remove from the equation.
Remove as much moisture from the zucchini as possible. Toss zucchini with the rest of the tortilla shell ingredients in a large mixing dish (egg, parmesan cheese, breading choice black pepper, salt, garlic powder, and cumin).
Scoop approximately 14 cup of the mixture onto one of the prepared baking sheet sheets and flatten into a 5” diameter thin circle. Repeat with the remaining mixture.
Bake the shells for 22-25 minutes, or until they are “crisp” and golden around the edges. For a more burnt texture and taste, we prefer to bake the shells a bit longer. Just be cautious not to bake for too long, or the shells may dry up and become difficult to remove.
Gently remove the zucchini soft taco shells off the parchment paper after they have cooled. Serve with taco fillings of your choice.
*Nutrition estimations based on breading with ground pork rinds.
60 calorieskcal, Carbohydrates: 2g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 227mg, Potassium: 177mg, Fiber: 1g, Sugar: 2g, Vitamin A: 210IU, Vitamin C: 11.1mg, Calcium: 82mg, Iron: 0.4mg, Vitamin A: 210IU, Vitamin C: 11.1m
Main course and a snack
More zucchini recipes may be found here:
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