Ingredients
Scale
1 lb zucchini (shredded)
2 large eggs
1/2 cup superfine almond flour
1/2 cup shredded mozzarella cheese
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Shred zucchini. Using a cheesecloth, wring dry the zucchini in small batches until very dry (about 1 packed cup remains).
- In a large bowl, mix dried zucchini, eggs, almond flour, cheese, onion powder, garlic powder, and salt until combined.
- Scoop 1/4 cup of batter onto a baking sheet. Form 4 mounds per sheet, spaced apart.
- Flatten each mound into a 5-inch circle. Bake for 18-22 minutes until edges are golden brown.
- Let tortillas cool completely on the baking sheet before removing.
Notes
- Ensure zucchini is VERY dry to prevent soggy tortillas.
- Cool completely before handling for best flexibility.
- Store in fridge for 5 days or freeze with parchment between layers.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Bread & Tortillas
- Method: Baked
- Cuisine: Fusion
- Diet: Gluten-Free, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 tortilla
- Calories: 92 kcal
- Sugar: 2 g
- Sodium: 139 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g