This recipe can also be adapted to using different types of flours and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. Squeeze out as much excess water in the grated zucchini as you can. This will make the taco shells a little more “firm”. You can microwave the zucchini to release excess moisture, then squeeze out the water with paper towels. Or lightly sautéing the zucchini for a few minutes, then squeezing out the water. Don’t cook the zucchini too much or use or else you’ll get mush.
Makes about eight 5-inch tortillas.
Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with cooking spray. Set aside.
Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the tortilla shell ingredients (egg, parmesan cheese, breading choice black pepper, salt, garlic powder, and cumin).
Scoop about ¼ cup of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.
Bake shells for about 22-25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
*Nutrition estimates based on using ground pork rinds for the breading.
This delicious Low Carb Zucchini “Tortillas” recipe brought to you by Eat Better Recipes. https://eatbetterrecipes.com/zucchini-tortillas-recipe/