Zucchini tortillas are a fantastic low-carb, keto-friendly alternative to traditional flour tortillas, making them an ideal choice for those following a ketogenic or low-carb diet. Made primarily from zucchini, almond flour, and eggs, these tortillas are packed with healthy fats and fiber while keeping the carbohydrate count low. Zucchini, being naturally high in water content, provides a moist base for the dough. When combined with almond flour, which is a great low-carb flour substitute, it creates a pliable and soft texture that mimics traditional tortillas, without the guilt.
One of the main benefits of zucchini tortillas is their versatility. You can use them in place of regular tortillas for tacos, wraps, or burritos, or even cut them into strips and bake them into crispy chips. The addition of cheese, such as parmesan or mozzarella, helps to enhance the flavor and adds a satisfying richness. A dash of garlic and onion powder can give the tortillas a savory depth, making them a perfect base for a wide range of fillings, from grilled meats and vegetables to keto-friendly guacamole and salsa.
Making zucchini tortillas is surprisingly easy and doesn’t require any special equipment. After grating the zucchini, it’s important to remove the excess moisture by squeezing it out, ensuring the tortillas hold together well when cooked. The dough comes together quickly with a simple mix of ingredients, and the tortillas can be pan-fried in just a few minutes. Though they may not be as sturdy as traditional flour tortillas, they still hold up well to most fillings and can be enjoyed as part of any meal.
These zucchini tortillas are not only delicious but also an excellent way to sneak more vegetables into your diet. They offer a light and refreshing alternative to heavier, carb-laden tortillas, making them perfect for anyone looking to reduce their carb intake without sacrificing flavor or texture. Whether you’re following a keto, low-carb, or gluten-free diet, zucchini tortillas are a must-try that can easily be incorporated into a variety of dishes.
Zucchini tortillas
Zucchini tortillas are a great low-carb, keto-friendly alternative to traditional tortillas. Here’s a simple recipe for making them:
Ingredients:
- 2 medium zucchinis (about 2 cups grated)
- 1 cup almond flour (or coconut flour, but almond is preferred for the texture)
- 2 large eggs
- 1/4 cup grated cheese (parmesan or mozzarella work well)
- 1/2 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- Salt and pepper to taste
- 1-2 tbsp olive oil (for frying)
Instructions:
- Prepare the Zucchini:
- Grate the zucchinis using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is crucial to avoid soggy tortillas.
- Make the Dough:
- In a large mixing bowl, combine the grated zucchini, almond flour, eggs, cheese, garlic powder, onion powder, salt, and pepper.
- Stir until the mixture forms a dough-like consistency. If it’s too wet, add a bit more almond flour, a tablespoon at a time, until it holds together.
- Shape the Tortillas:
- Heat a non-stick skillet over medium heat and lightly grease it with olive oil.
- Divide the dough into small portions (about 4-6) and roll them into balls.
- Place each ball onto the skillet and flatten them with a spatula to form round tortillas. You can also use parchment paper or a rolling pin to roll them out between sheets of parchment.
- Cook the Tortillas:
- Cook each tortilla for about 2-3 minutes on each side, until golden brown and firm. Flip carefully, as these tortillas are more delicate than traditional ones.
- Serve:
- Once cooked, remove the tortillas from the pan and let them cool slightly before serving.
- Serve with your favorite fillings such as grilled chicken, avocado, salsa, or any other keto-friendly toppings.
These zucchini tortillas are versatile and can be used as wraps, chips, or as a side dish to complement your keto meals.
