Keto Zucchini Tortillas (Printer-Friendly)
Low-carb tortillas with zucchini, mozzarella, and egg, ideal for tacos, wraps, and more gluten-free meals.
# The Ingredients You'll Need:
→ Tortillas
01 -
1.5 lb shredded zucchini
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1 tsp salt
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1 cup shredded low-moisture mozzarella cheese
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1 large egg, whisked
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1 tbsp olive oil or avocado oil, for baking
# Step-by-Step Instructions:
01 -
Place shredded zucchini in a colander, add salt, stir to combine, and let sit for 10 minutes to release moisture.
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Preheat oven to 400°F. Line a baking sheet with parchment paper and brush with oil to prevent sticking.
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Press the zucchini in the colander with your hands, then wrap it in a clean kitchen towel and squeeze out remaining liquid.
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Mix the squeezed zucchini, shredded mozzarella, and whisked egg until fully incorporated.
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Scoop 1/4 cup portions of the mixture onto the baking sheet, shaping each into a 5-inch diameter circle. Bake for 18 minutes until golden brown.
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Allow tortillas to cool on the baking sheet for 5 minutes before removing with a spatula. Use immediately or store as desired.
# Extra Tips:
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These low-carb tortillas are suitable for tacos, quesadillas, or as a bread replacement. Store in a covered container refrigerated for up to 4–5 days. Customize flavor with spices like pepper or garlic powder.