Zucchini “Tortillas” Recipe – Keto, Low Carb
Low Carb Zucchini Tortilla Recipe
You’ll obsess over our low carb zucchini tortillas recipe! Our keto recipe for zucchini tortillas is mind blowing because it’s made with grated zucchini, which is why it’s so much healthier than regular flour and corn tortillas. 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 what ever you want. The flavor comes from the spices and some parmesan cheese.
Video: Zucchini Tortillas Recipe
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.
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Low Carb Zucchini “Tortillas”
- 4 cups zucchini , coarsely grated
- 1 large egg
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup low carb breading (crushed pork rinds, almond flour or coconut flour)
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon salt , or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 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.
- After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.