Keto Zucchini Tortillas

These keto zucchini tortillas are a game changer for anyone watching carbs but still craving flexible wraps. Made with simple ingredients like shredded zucchini, mozzarella, and egg, they come together quickly and can be filled with all your favorite taco or sandwich fixings. They are light, tasty, and hold up well, making them perfect for a variety of meals.

I first made these tortillas when I was looking for a healthy alternative to bread and now they are a staple in my meal rotation. They are especially good when fresh zucchini is in season and really satisfy that wrap craving without the carbs.

Ingredients

• Zucchini: One and a half pounds of large zucchini shredded for moisture and texture use fresh, firm zucchini without soft spots
• Salt: One teaspoon of salt to draw out the zucchini moisture which is key for good tortilla texture
• Low-moisture mozzarella cheese: One cup of low-moisture mozzarella cheese shredded for binding and a mild melty flavor opt for a quality brand for best results
• Egg: One large whisked egg to help hold the mixture together and add protein
• Olive or avocado oil: One tablespoon of olive oil or avocado oil to brush on the baking sheet for preventing sticking and adding a touch of healthy fat

Step-by-Step Instructions

Squeeze the moisture from the zucchini:

After shredding, sprinkle the zucchini with salt and let it sit in a colander for ten minutes. This draws out excess water which prevents soggy tortillas. Then press out as much liquid as possible using your hands and wrap the zucchini in a clean kitchen towel to squeeze until very dry.

Preheat the oven and prepare the baking sheet:

Set your oven to four hundred degrees Fahrenheit or two hundred four Celsius. Line a large baking sheet with parchment paper and brush or spray with oil so the tortillas do not stick during baking.

Combine ingredients:

In a mixing bowl, stir together the well-drained zucchini, shredded mozzarella, and whisked egg until evenly mixed. This forms the batter for your tortillas.

Shape and bake:

Scoop about a quarter cup of the mixture for each tortilla onto the prepared baking sheet. Flatten into roughly five inch circles. Pop them into the oven and bake for about eighteen minutes, until they turn golden brown and cooked through.

Cool and serve:

Let the tortillas cool on the sheet for five minutes before gently lifting with a spatula. They are now ready to fill or serve as low carb taco shells.

My favorite part is the zucchini which adds a subtle fresh flavor and keeps each tortilla light but still satisfying. One family dinner memory I cherish is making these tortillas together with my kids on a rainy afternoon when we all enjoyed building our own wraps with various fillings.

Storage Tips

Store these tortillas in an airtight container in the fridge for up to five days. You can reheat them in a skillet or microwave but they do best when gently warmed to keep their flexible texture. For longer storage, place parchment paper between tortillas and freeze for up to two months.

Ingredient Substitutions

You can swap mozzarella for other melting cheeses like Monterey Jack or mild cheddar depending on preference. If you want to avoid dairy, experimenting with vegan cheese alternatives might work but results will vary. Instead of olive or avocado oil you can use any neutral oil you prefer for baking.

Serving Suggestions

These zucchini tortillas make delicious tacos filled with seasoned beef, chicken, or vegetables. They also work well rolled with hummus and fresh veggies for a quick lunch wrap. Try them as a base for quesadillas or even as mini pizza crusts topped with sauce and cheese.

Cultural Context

Tortillas are a staple of Mexican and Mexican-American cuisine typically made from corn or wheat flour. Using zucchini as a base creates a modern keto-friendly twist that adapts traditional foods to new dietary needs without losing the handheld convenience tortillas offer.

Pin it

Frequently Asked Questions

→ How do you remove excess moisture from zucchini?

After shredding, salt the zucchini and let it rest to draw out water. Then, squeeze it tightly using a kitchen towel or paper towels to remove remaining liquid, preventing sogginess.

→ Can I bake the tortillas without parchment paper?

While parchment paper helps prevent sticking, you can use a lightly oiled baking sheet as an alternative. Make sure to grease it well to keep the tortillas intact.

→ What variations can I add to the tortilla mixture?

Adding spices like garlic powder, onion powder, or black pepper can enhance flavor. You might also experiment with different cheese types while keeping the moisture balance in mind.

→ How should I store leftover tortillas?

Store cooled tortillas in an airtight container in the refrigerator. They stay fresh for 4 to 5 days and can be gently reheated before serving.

→ Are these tortillas suitable for gluten-free diets?

Yes, these tortillas contain no wheat or gluten-containing ingredients, making them safe for gluten-free eating.

→ Can these tortillas be used for quesadillas?

Absolutely, their flexible texture and cheese content allow them to fold easily, making them perfect for quesadillas and similar dishes.