These Zucchini "Tortillas" are not only a great way to use vegetables in a different way, but also an awesome alternative to a flour tortilla. Load them with grilled chicken, fish, deli meat, vegetables.. literally, anything you want! This recipe takes about a total of 35 minutes AND has only 78 calories for every 6 tortillas you indulge in!
tacos-zucchini pc: sweet as honey
Ingredients:
  • 1 cup grated zucchini, packed, dried
  • 1 egg
  • 6 tablespoons arrowroot flour
  • 2 tablespoon Coconut flour
  • 1 teaspoon oregano
  • 1/2 tsp garlic salt or sea salt
  • 1/4 tsp ground pepper - to taste
  Instructions:
  • Preheat the oven to 350F. Prepare a baking tray covered with baking paper. Set aside. Wash the zucchini leave the skin on. Using a grater, finely grate the zucchini. Squeeze out the extra water with your hands and discard. Measure out 1 cup of the grated zucchini. (Make sure you pack it tight!) Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. (If too moist from excess water in zucchini, add an extra tablespoon of coconut flour. Using a spoon or an ice cream scooper some zucchini tortilla batter and place onto the baking paper. Using your finger press the batter until thin and shape a round tortilla.  Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together. Cool down on a rack to keep them moist. Eat hot or cold. Fill in with your tortilla filling of your choice: grilled chicken, fish, steak, vegetables, brown rice etc.