Whether it’s in bread or muffins, steamed or sauteed, we love zucchini. But as a taco shell? We saw Carine from Sweetashoney’s Zucchini Tortilla recipe on Pinterest and thought now that’s a new way to cook with zucchini. So, we wanted to give it a try.
We’re always looking for ways to eat a bit healthier and use the abundance of summertime zucchini. These tortillas are dairy free, low in carbs and high in fiber. But would they taste good? Let’s find out…
What You’ll Need
- 1 packed cup finely grated zucchini, with water squeezed out (about 2 medium zucchini)
- 1 egg
- 6 Tbsp tapioca flour
- 2 Tbsp coconut flour
- 1 tsp oregano
- 1/2 tsp garlic salt
- 1/4 tsp fresh ground pepper
- Parchment paper
- Ice cream scoop
- Measuring cup and spoons
- Large baking sheet
- Grater
How To Make Zucchini Tortillas
1. Gather supplies and preheat oven to 350 degrees.
2. Line a large baking sheet with parchment paper.
3. Finely grate the zucchini.
4. Working in small amounts, squeeze all the water from the zucchini using a paper towel.
5. Grate and squeeze enough zucchini until you have 1 packed cup.
6. Dump zucchini into a bowl and add the egg. Mix to coat really well.
7. Add flours and spices.
8. Mix well. The mixture should be pretty firm. If you find yours isn’t, add more coconut flour 1 Tbsp at a time.
9. Using an ice cream scoop, divide zucchini batter into 6 equal portions on the parchment lined baking sheet.
10. With your hands, flatten scoops into a tortilla shape.
11. Bake for 25-30 minutes until tortillas are firm and edges turn brown.
12. Let cool.
13. These can be served warm or cold.
14. Stuff with your favorite taco toppings.
The Results: A Pinterest Pass
Yum, we were pleasantly surprised by this recipe! They were easy to make and quite tasty. Honestly, this has the same texture as a flour tortilla but much healthier. The only thing we would change next time is to add less oregano, or even leave it out. It was a tad bit powerful for our taste buds.
We added grilled chicken and fresh veggies while testing and gosh was it good. But get creative! Fish or grilled veggies would be a great option too.
Also, Carine’s recipe calls for arrowroot powder. That can be hard to find so we substituted with tapioca flour as she suggested since that’s readily available at supermarkets. If you can find arrowroot powder at your market, go ahead and use that.
Test Kitchen Tips
- Make sure to get all the water out of the zucchini. When you think you’ve gotten it all, give it one more squeeze. If the batter is too moist, the tortillas won’t hold their shape.
- Reheat the tortillas by wrapping in a paper towel, placing in the microwave and heating for about 15 seconds.