Description
Keto Zucchini Tortillas are a delicious and flexible alternative for those on a low-carb diet. These tortillas are made from shredded zucchini, mozzarella cheese, and egg, creating a gluten-free option that satisfies cravings without derailing your dietary goals. Whether you’re crafting tacos, wraps, or mini pizzas, these easy-to-make tortillas offer a delightful flavor and texture that can elevate any meal. Perfect for any occasion, they are not only nutritious but also incredibly versatile, making them a must-try for anyone looking to enhance their keto cooking repertoire.
Ingredients
- 1.5 pounds zucchini (shredded)
- 1 teaspoon salt
- 1 cup low-moisture mozzarella cheese (shredded)
- 1 large egg (whisked)
- 1 tablespoon olive oil or avocado oil
Instructions
- Shred the zucchini and place it in a colander with salt; let sit for 10 minutes to draw out moisture.
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Squeeze out excess liquid from the zucchini using your hands or a clean kitchen towel.
- In a mixing bowl, combine the drained zucchini with shredded mozzarella cheese and whisked egg until well mixed.
- Scoop about ¼ cup of the mixture onto the baking sheet and shape into flat circles (5 inches in diameter).
- Bake for 18 minutes or until golden brown.
- Cool slightly before serving with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Make sure to thoroughly squeeze out moisture from the zucchini to prevent sogginess. Experiment with spices like garlic powder or Italian seasoning to add extra flavor to your tortillas. Allow tortillas to cool completely before stacking them.