ZUCCHINI TORTILLAS
Garden zucchini make a great soft taco shell to eat healthier, low carb, keto,
or just to use them up. Super flavorful, soft and pliable, perfect for tacos or fajitas.
ING 1 lb zucchini shredded 2 large eggs 1/2 cup breadcrumbs or superfine almond flour 1/2 cup shredded mozzarella 1/4 tsp onion powder 1/4 tsp gar/powder 1/4 tsp salt
INSTRUCTIONS Parchment 2 baking sheets. Using cheesecloth, wring zucchini dry in small batches. You should have 1 packed cup of zucchini when done. Place dry zucchini in bowl. Add eggs, breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Mix til completely combined.
Scoop up 1/4 cup of zucchini batter onto prepared baking sheets, 4 zucchini batter mounds on each baking sheet, spacing far enough apart to flatten each mound into 5 inch circles. Bake 375 deg 20 min til edges turn golden brown and surface browns. Let cool before removing.
TIPS Make sure you wring zucchini dry in small batches to remove as much moisture as possible. If zucchini is not dry enough, the batter will be too wet to work. Dry zucchini in 10 small batches/clumps. Instead of keto almond flour, use regular flour, breadcrumbs, pork rind breadcrumbs or gluten free flour or breadcrumbs. Swap mozzarella w/ Parm or Monterey jack. Pre-shredded cheese has less moisture than freshly shredded cheese.