Love tortillas without all the starch and carbs? You'll fixate on our low carb zucchini tortillas formula! Truly this formula for zucchini tortillas is mind blowing since it's made with ground zucchini, which is the reason it's such a great amount of more advantageous than customary flour and corn tortillas.
We adore eating delicate tacos however once in a while an excessive number of the flour or corn tortillas are stacked with carbs. Rather, we can eat tacos and delicate tacos with less blame by utilizing zucchini tortillas. These zucchini tortillas are stacked with flavor, without all the carbs and unquestionably worth attempting on the grounds that they're even heavenly alone. Truly, on the off chance that you just tasted one of these tortillas, you'll comprehend what we're discussing.
They're very delectable alone as a tidbit or as a zucchini tortilla wrap with hummus or what ever you need. The flavor originates from the flavors and some parmesan cheddar. Everybody who has made this has said it's extraordinary for a paleo or keto lunch. This solid zucchini tortilla formula is an extraordinary paleo formula or keto formula when you're needing to eat not so much starch but rather more vegetables.
Also try our recipe Two Ingredient Sweet Potato Tortillas
Our Healthy Zucchini Tortillas Recipe is for healthy low carb tacos and or burritos. Mexican food can be lighter and less carbs!
Ingredients
- 4 cups zucchini , coarsely grated
- 1 large egg
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup bread crumbs or crushed pork rinds
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Directions
- Pre-heat oven to 450° F (230°C). Line 2 baking sheet pans with parchment paper and spray with non-stick cooking spray. Set aside.
- Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
- Scoop about ¼ cup (60ml) of mixture on one of the prepared baking sheet pans and press down into a thin circle, about 5” wide. Repeat for remainder of mixture.
- Bake shells for about 22-25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
- After zucchini soft taco shells are cool, gently peel them off the parchment paper. Serve with your favorite taco fillings.
Read more our recipe : Southwest Roasted Potato Salad
For more detail : https://bit.ly/2xfJCCI
0 Comments