Zucchini Tortillas

Zucchini tortillas are a delightful low-carb alternative to traditional tortillas, perfect for wrapping your favorite fillings. These gluten-free, veggie-packed tortillas are easy to make and add a fresh twist to your Mexican appetizers.

Ingredients

• Zucchini - 250 grams
• Almond flour - 50 grams
• Egg - 1 large
• Cheddar cheese, shredded - 30 grams
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Olive oil - for cooking

Steps

1. Grate the zucchini using a box grater or food processor, then place it in a clean kitchen towel and squeeze out excess moisture.
2. In a mixing bowl, combine the grated zucchini, almond flour, egg, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
4. Spoon about 2-3 tablespoons of the zucchini mixture onto the skillet and spread it into a thin round shape, similar to a pancake.
5. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side.
6. Remove from the skillet and repeat with the remaining mixture, adding more olive oil as needed.
7. Serve warm with your choice of toppings or fillings.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for keto and low-carb diets.
• Rich in vitamins and minerals from zucchini, contributing to overall health.

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