Zucchini Soft Taco Tortillas
Zucchini Soft Taco Tortillas are low carb, gluten free and loaded with cheese and veggies. They are an exciting twist to traditional tortillas.
Ingredients
- 2 cups zucchini, coarsely chopped, packed
- 1 egg large
- 1/4 Cup cup, mexican or fiesta blend cheese
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper or black pepper
- 1 pinch smoked paprika
Instructions
- Preheat oven to 425°F.
- Line two baking sheets with parchment paper; coat with cooking spray.
- Press as much water out of zucchini as possible using a dish towel or paper towel; place zucchini in a large bowl.
- Add remaining ingredients to bowl; stir to combine.
- Spoon 1/4-cup mounds of batter onto prepared pans (3 per sheet); spread each into a 5-inch diameter circle.
- Bake, rotating pans halfway through cooking, 20 minutes. Let zucchini tortillas cool slightly before removing from pan.
- Serve and enjoy!
Notes
Recipe adapted from Weight Watchers.
Food Hack: Plain Greek yogurt serves as the perfect healthy swap for sour cream and you get protein and ditch the saturated fat!
Have you tried this recipe? Let us know in the comments!
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