Zucchini Tortillas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 83.3
- Total Fat: 1.9 g
- Cholesterol: 46.5 mg
- Sodium: 29.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.7 g
- Protein: 2.6 g
View full nutritional breakdown of Zucchini Tortillas calories by ingredient
Introduction
Substitute for flour tortillas Substitute for flour tortillasNumber of Servings: 12
Ingredients
-
3 cups grated zucchini (takes 4 medium zucchinie to make 3 cups)
1 cup + 3 T. Arrowroot flour
1/2 c. coconut flour
3 large Egg, fresh, whole, raw
1 tsp. each smoked paprika, cumin, chili powder, salt, pepper
Directions
1. Preheat oven to 350 F.
2. Wash and grate zucchini.
3. Squeeze water out of zucchini and place in medium bowl, discarding juice.
4. Add arrowroot flour, coconut flour, eggs and spices.
5. Mix until well combined.
6. Line a 9 x 11 baking sheet with parchment paper
7. Using a 6 cm ice cream scoop, scoop the batter onto the baking sheet, using your fingers to press the batter into thin round-shaped tortillas.
8. Bake for 40 minutes or until tortilla is golden brown.
9. Serve with your favorite taco toppings.
Serving Size: Makes 10-12 tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user MISSSVJS.
2. Wash and grate zucchini.
3. Squeeze water out of zucchini and place in medium bowl, discarding juice.
4. Add arrowroot flour, coconut flour, eggs and spices.
5. Mix until well combined.
6. Line a 9 x 11 baking sheet with parchment paper
7. Using a 6 cm ice cream scoop, scoop the batter onto the baking sheet, using your fingers to press the batter into thin round-shaped tortillas.
8. Bake for 40 minutes or until tortilla is golden brown.
9. Serve with your favorite taco toppings.
Serving Size: Makes 10-12 tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user MISSSVJS.