These Zucchini Tortillas were inspired by the lovely Luise at Green Kitchen Stories. Love that they’re both low carb AND packed with veggies!
These are my go-to when I get a craving for anything Mexican.
Even my Irishman loves them!
I usually have a stash in the freezer for taco emergencies.
- 2 medium zucchini 300g / 10oz
- 50 g 2oz grated parmesan
- 50 g 2oz almond meal
- 1 egg
Preheat your oven to 200C (400F). Line a large baking tray with baking paper.
Grate zucchini coarsely using a box grater or your food processor. Place in a medium bowl with the parmesan, almond meal, egg and a big pinch of salt. Stir until well mixed. Then divide into 6 scoops. I use a 1/3 cup measure to do this.
Place each scoop of mixture on your baking tray. Then use your hands to form each pile into a tortilla shape about 10cm (4idiameter.
Bake for 20 minutes or until tortillas are golden brown. Serve warm.
Zucchini Tortillas Variations & Substitutions
Short on time – use lettuce leaves or cabbage leaves as your tortillas instead.
egg-free – I haven’t tried it but these should work with ‘flax eggs’.
more substantial (carb lovers) – use regular tortillas
Low FODMAP – replace almond meal with ground sunflower seeds or low FODMAP flour.
nut free – ground sunflower seeds or use flour or soft bread crumbs instead.
different veg – should work with any grated veg like carrots, parsnip cauliflower, beets, broccoli. Or a mix of these.
dairy-free / paleo – replace parmesan with extra almond meal.
Recipes to Use Your Zucchini Tortillas
- Fish Tacos
- Egg & Bacon Tacos
- Quick Beef Tacos
- Mexican Roast Eggplant with Green Chorizo
- Taco Tuesday Bowlsican-sausages/”>Smoky Mexican Sausages
Waste Avoidance Strategy
zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.
parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.
almond meal – keep in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Best when warm straight from the oven. If you want to make ahead you could ‘par cook’ for 15 minutes then refrigerate for up to 2 weeks. When you’re ready to serve cook in the oven for 10 minutes or until golden brown and warm. Leftovers will keep in the fridge for 2 weeks or can be frozen.
Have fun in the kitchen!
Looks absolutely delicious! Thank you for providing the recipe!
You’re welcome Don!
I didn’t have almond meal so ground some dried chickpeas into flour as a replacement. They were super yummy! I do find I have to add an extra egg to get the right consistency.
Thanks for sharing Sarah! And good to know that chickpea flour + an extra egg works :)
I was looking up the meaning of stone soup, as I have been using this phrase for some of my dishes which I have put on my blog. Then I spied cashew sour cream, then this recipe. There are some great recipes here. Many thanks for sharing.
Thanks for dropping by Noelle :)
Should you press/drain the zucchini first or is it OK for it to be wet? Should you line the baking sheet to keep the tortillas from sticking? Great idea–like zucchini fritters, flattened out!