Description
These Zucchini Tortillas are a simple, gluten-free alternative to traditional tortillas, made with just 4 ingredients. They are baked to crispy perfection and can be enjoyed in a variety of dishes.
Ingredients
Units
Scale
Zucchini Tortillas:
- 1 to 1.25 lbs. zucchini or other summer squash
- 1 teaspoon kosher salt
- 1 egg, beaten
- 2 ounces grated parmesan cheese, a packed 1/2 cup
Instructions
- Grate and Drain Zucchini: Coarsely grate zucchini, sprinkle with salt, and let drain for 15 minutes.
- Preheat Oven: Heat oven to 450ºF and line a baking sheet with parchment paper.
- Prepare Batter: Squeeze excess moisture from zucchini, mix with egg and parmesan in a bowl.
- Form Tortillas: Portion batter onto the sheet pan, spread into circles, and bake for 12-15 minutes.
- Cool and Serve: Let tortillas cool briefly on the pan before transferring to a plate.
- Optional Freezing: To freeze, store in an airtight bag for up to 3 months.
Nutrition
- Serving Size: 1 tortilla
- Calories: 85
- Sugar: 2g
- Sodium: 490mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
