You’ll obsess over our low carb zucchini tortillas recipe! Our GLP-1 and diabetic friendly recipe for zucchini tortillas is mind blowing because it’s made with grated zucchini. The shredded zucchini so much healthier and doesn’t spike blood sugar levels when compared to corn tortillas. It’s always great to have a batch of keto friendly tortillas made mostly from tortillas!

Healthy Zucchini Tortillas being held in hand

Video: Zucchini Tortillas Recipe – GLP-1 Friendly Diet

Low Carb Zucchini Tortilla Recipe that’s Diabetic Friendly

We love eating soft tacos but sometimes too many of the flour or corn tortillas are loaded with carbs. Instead, we can eat tacos and soft tacos with less guilt by using zucchini tortillas. These zucchini tortillas are loaded with flavor, without all the carbs and definitely worth trying because they’re even delicious on their own. They’re the perfect recipe to make when you have a ton of zucchini. They’re super delicious alone as a snack or as a zucchini tortilla wrap with hummus or whatever you want. The flavor comes from the spices and some parmesan cheese. Serve it with some of our air fryer baked salmon.

Everyone who has made this has said it’s great for a paleo or keto lunch. This healthy zucchini tortilla recipe is a great paleo recipe or keto recipe when you’re wanting to eat less starch and more vegetables. This healthy zucchini tortillas recipe can also be adapted to using different types of low carb ingredients and it has worked great. Just make sure to spray the parchment paper first to avoid the tortillas from sticking too much. You can make some of the best low carb and healthy tacos.

Healthy Zucchini Tortillas stacked on a cutting board

Squeezing Moisture out of Grated Zucchini

One of the key tips to getting the zucchini tortillas to cook up correctly is to remove excess moisture from the grated zucchini. Too much moisture and they’ll be more soft and sometimes won’t hold together well. We’ll usually squeeze the grated zucchini with paper towels. Squeeze out as much excess water in the grated zucchini as you can. If you want to the zucchini to release even more moisture you can slightly cook it first then squeeze them out. We usually don’t bother and it works fine, but 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.

Healthy Zucchini Tortillas Recipe Low Carb and Delicious | @eatbetterrecipes

Low Carb Zucchini “Tortillas”

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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”. If you want to the zucchini to release even more moisture you can slightly cook it first then squeeze them out. We usually don't bother and it works fine, but 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.
5 from 4 votes

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Ingredients

  • 4 cups (496 g) zucchini , coarsely grated
  • 1 large egg
  • 1/2 cup (50 g) fresh grated parmesan cheese
  • 1/4 cup (15 g) low carb breading (crushed pork rinds, almond flour or coconut flour)
  • 1/2 teaspoon (2.5 ml) freshly grated black pepper
  • 1/4 teaspoon (1.25 ml) salt , or to taste
  • 1/4 teaspoon (1.25 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) ground cumin

Instructions 

  • Pre-heat oven to 450°F (230°C). Line 2 baking sheet pans with parchment paper and spray with cooking spray. Set aside.
    Spraying parchment with oil
  • Grate the zucchini and remove as much moisture as you can from the zucchini. We prefer to squeeze the grated zucchini several times in paper towels to remove the moisture.
    Squeezing moisture out of zucchini
  • Add zucchini to large bowl and mix in remainder of the tortilla shell ingredients (1 egg, 1/2 cup parmesan cheese, 1/4 cup breading choice, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon cumin).
    Mixing zucchini tortilla ingredients
  • Scoop about 1/4 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.
    Forming zucchini tortillas
  • Bake shells at 450°F (230°C) 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.
    Baked zucchini tortillas
  • After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.
    Peeling zucchini tortillas off parchment

Notes

*Nutrition estimates based on using ground pork rinds for the breading. 

Video

Nutrition Information per Serving

Calories: 60kcal, 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
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Keto, Low Carb, Mexican
Calories: 60

Can you freeze these tortillas?

Yes, essentially you can freeze them. But when they thaw they can be mushy and break apart. So handle them gently and heat them on a warm skillet with a light spray of oil.

Check out more of our zucchini and summer squash recipes: