Zucchini Soft Taco Tortillas are low carb, gluten free and loaded with cheese and veggies. They are an exciting twist to traditional tortillas.
Make sure you check out these delicious Chipotle Shrimp Taco Bites, Green Chile Chicken Enchiladas, as well as these (meatless) Strawberry Walnut Tostadas (perfect for Meatless Monday and Taco Tuesday)!
I’m always looking for ways to enjoy my favorites by making healthier swaps. Then comes along Zucchini Soft Taco Tortillas! I attempted raw tortilla chips during my 21 Days of Raw, but when I discovered soft taco tortilla “shells” made out of zucchini, I knew this could go either way. I remembered that I bought four zucchini from the grocery store, so I pretty much had everything I needed. So, why not?
The Tortillas
Zucchini “tortillas” are some of the BEST soft tortillas I ever tasted! They are low-carb, gluten-free, and made with veggies. Win-win! Using cheese as part of the mixture makes them even more amazing. Cheese makes everything better, right? Just add your favorite toppings: veggies, plant-based beef, regular ground beef, chicken, chorizo—whatever—and enjoy!
Other recipes to enjoy!
Creamy Jalapeño Queso Shrimp Dip
Lobster and Crab Stuffed Mushrooms
If you make this recipe, please leave a star rating as well as a comment. Also, tag me (@myprettybrown) and use the hashtag #myprettybrowneats. You can find me on Instagram, Facebook, PINTEREST, and TikTok.
Zucchini Soft Taco 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
[Tweet “Try these healthy and delicious Zucchini Soft Taco Tortillas! #recipe #healthyswap #weightwatchers”]
The next night I decided to make one big “taco” almost the size of a burrito. I topped it with fresh salsa loaded with veggies, cheese, and dollop of Greek yogurt!
Make sure you check out my Chunky Tableside Guacamole here.
You can also enjoy my Super Stuffed Veggie Tacos (recipe) by swapping out the tortillas.
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I love finding new and exciting ways to enjoy the foods I love! It looks like there will be a lot of Taco Tuesdays celebrated in the future!
We are huge fans of tacos at our house. I’ll have to run these by my husband and see if he’s willing to give them a try. They do look delicious!
They are so good! Definitely worth a try!
What a creative idea for taco shells! They look amazing and I LOVE zucchini so I need to give this a try! I am definitely pinning this for later :)
I just started eating zucchini a few years ago. I hated it as a child, but now I love it (only prepared a few ways. These taco shells are the best I’ve ever had!
This looks yummy. What a great idea. Although I don’t consider whole wheat tortillas that I usually use a guilty food either.
I love all tortillas and I usually buy whole wheat. But for someone who wants more than just 1 or 2 tacos it’s a great healthy swap without the guilt. :-)
I never know what to do for tacos since I can’t have flour or corn – this is great if I can sub out the cornmeal.
Yes! I’m sure you can find the perfect substitute.
Yum I am all over these they look great! I hope you will link them up to my Meatless Monday next week.
I sure will! Thank you, Deborah!
I do mine with just eggs and cauliflower but zukes would be a nice change.
I will have to try that, Elle!
oh, these look so yummy! And, yes, cheese makes everything better ;-)
Thank you, Kim!
I would eat these plain. That is all.
I’m right there with you girl! Lol They are great. I love Indian cuisine, so these could easily become my new “naan”.
Zucchini is so adaptable! I use it for so many things. But I’m with Jenn above, I’d eat them plain!
I would too! I actually almost did. They would be great in the place of Naan.
LOVE this idea! Now, if I can just convince myself not to do zoodles every time…. lol but YUM
Oh goodness! I love zoodles too, Susie!
Making these today! Do you think they would freeze well?
I’ve never put them in the freezer. I would be afraid after thawing them out due to the water. But it’s worth a try!