Zucchini Tortillas Recipe

"If you’re a fan of Tex-Mex but trying to eat more nutritiously, it can be a little tough to stay on track — so many white flour tortillas! But I have a delicious, healthy alternative that is seriously better than anything you can buy in stores: zucchini tortillas.These Zucchini Tortillas will take any Tex-Mex meal to the next level. They’re made with arrowroot and coconut flours, making them suitable for people avoiding gluten and grains. But best of all, these zucchini tortillas have flavorbaked right into them — that means a taste of paprika, cumin and chili powder in every bite. Mmm! Let’s get started on these easy-to-make zucchini tortillas.Start by preheating the oven to 350 F. Then wash and grate the nutrition-rich zucchini— this is a great recipe to make when you’ve got an abundance of the vegetable growing in your garden.Squeeze the water out of the zucchini and place the grated zucchini in a bowl, tossing the zucchini juice. Next, add in the arrowroot and coconut flours, spices and eggs. Mix all the ingredients together.Line a 9 x 11 baking sheet with parchment paper. Now it’s time to grab an ice cream scoop and use it to scoop the tortilla batter onto the baking sheet. Use your fingers to press the batter down into thin, round tortilla shapes. It’s all coming together!Slide the baking sheet into the oven and let the zucchini tortillas bake for about 40 minutes or until they’re golden brown.Now stuff the zucchini tortillas with your favorite toppings and enjoy! This take on tortillas is so tasty and so versatile.While they’re terrific for tacos or fajitas, you can also use these zucchini tortillas as a bread substitute for sandwiches or serve alongside a salad. They’re evendeliciouson their own dipped in hummus. Once you try these zucchini tortillas, you’ll never go back!Print PDFZucchini Tortillas Recipe Total Time: 50 minutes Serves: Makes 10–12Ingredients:3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)1 cup + 3 tablespoons arrowroot flour1/2 cup coconut flour3 eggs1 teaspoon of each: smoked paprika, cumin, chili powder, salt, pepperDirections:Preheat oven to 350 F.Wash and grate zucchini.Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.Add in the arrowroot flour, coconut flour, eggs and spices.Mix until well combined.Line a 9 x 11 baking sheet with parchment paper.Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.Bake for 40 minutes or until tortilla is golden brown.Serve with your favorite taco toppings!Get FREE eBook!Free Cookbook PDF ($24 Value)Healthy Desserts & Gluten Free Meals Your Best Email * No comments yet - you should start the conversation! COMMENT WITH FACEBOOK COMMENT WITHOUT FACEBOOK Hildy says: May 10, 2016 at 5:26 pm Would love to make this but can’t have eggs. Any suggestions? Would additional arrowroot as an replacement work? Thanks for always bringing fresh ideas to the table! Reply Amber says: May 15, 2016 at 5:00 am Use flax in place of eggs. One tbsp flax and 3 tbsp water. Blend together and let sit to “gel up” . This equals one egg. Reply Hunter Davis says: May 24, 2016 at 7:15 pm If you are trying to be healthy, eating blended flax is something you want to avoid. The fats from flax oxidize very quickly and will cause inflammation. If you plan on eating flax, eat it whole. Janet says: July 7, 2016 at 8:55 pm I used the sqeezed out zucchini juice as the water in my flax eggs. Have to use flax meal to make the eggs. I’ve heard that whole flax seeds go straight through our bodies and are of no nutritional value (hard seed coating). I keep my flax meal in the freezer to avoid the oils going rancid. Mel says: August 3, 2016 at 1:06 pm Awesome ! Kate Sparks says: August 3, 2016 at 4:42 pm Here’s an idea I have been experimenting with the no egg approach. recently I have been making crackers with soaked chia and flax seeds….which turn in to a gelatinous glop. I then add pumpkin seeds, sunflower seed and sesame seeds, also coconut flour and shredded coconut, then what ever spices and herbs I like…cinnamon always, as it helps with pain and pink sea salt and fresh ground pepper. Bake at 300 for an hour and leave in oven (after turning it off) for as many hours as I can. Bet this could be modified to be a tortilla…the chia and flax create a binding mucaloid. Reply Bsbs says: May 31, 2016 at 12:30 am Hey dr.axe I wanna email you But how? Reply P Nelson says: June 23, 2016 at 11:41 pm I tried the recipe & it turned out great. After they cooled they were a little crunchy, so I broke them in pieces and used the pieces in place of crackers to scoop my hummus. Tah Dah! Reply Ayla Sadler says: July 6, 2016 at 2:07 pm ohhhh! great idea! Reply Emily says: June 26, 2016 at 6:47 am Any idea what the nutrition info is for these ‘tortillas’? Calories, carbs, protein, fat? Also, does anyone know how many tortillas this recipe makes? Reply Emily says: June 26, 2016 at 6:50 am Oops…. I do see that it says makes 10 to 12 tortillas Reply Janet says: July 7, 2016 at 8:56 pm You can do a google search for a nutritional calculator. Just plug in the ingredients. My half recipe made 5 5?-tortillas. Kristi F says: July 6, 2016 at 11:45 am Is there a substitution for arrowroot flour? Reply Ayla Sadler says: July 6, 2016 at 2:08 pm I’ve used tapioca starch and it worked! Also cassava flour (but you might need to add more to get the right consistency). Reply Christina says: July 6, 2016 at 12:39 pm What can I use to substitute arrowroot? Will whole wheat flour work? Reply Ayla Sadler says: July 6, 2016 at 2:09 pm I’ve used tapioca starch and it worked! Also cassava flour (but you might need to add more to get the right consistency). Almond flour or coconut flour might work (but again just add a little at a time to get the proper consistency). Hope this helps! Reply Rachel H says: August 3, 2016 at 12:28 pm Why bother? if you eat wheat, just buy Mission tortillas. Reply Rebecca says: August 4, 2016 at 6:33 am Why bother? Seriously? Many people prefer to eat homemade foods as opposed to store-bought. It’s healthier all around. Karen says: July 6, 2016 at 8:48 pm What is the nutritional value? Reply Rebecca says: July 7, 2016 at 2:55 am I see all these recipes saying to use parchment paper. Isn’t that in itself unhealthy? Doesn’t it have petroleum byproducts on it? Reply Janet says: July 7, 2016 at 8:59 pm The parchment paper I buy from the health food store is called “If You Care” made in Finland of responsibly harvested trees and is silicon-coated, derived from silicon found in sand/quartz and rock. Reply Michelle says: July 7, 2016 at 7:13 am Is there any thing u can use to replace the eggs, and not using flax eggs? Reply Julianna McKitrick says: July 9, 2016 at 8:01 pm I think you can use Chia seeds the same way to substitute for the egg Reply Linda says: July 7, 2016 at 4:41 pm Any suggestions for replacing the nightshades and still have a quasi-good tasting taco? Reply Judith says: August 4, 2016 at 3:59 am Yes – use thinly sliced jicama for your tacos and tostadas. Or, use thinly sliced Japanese Daikon radish for taco and tostadas. They are generally smaller in diameter but we like them. I go through 2-3 jicama a week. High in inulin fiber, crispy fresh taste and you use a lot of calories peeling them to use. :) Reply Mary says: July 8, 2016 at 3:45 pm Can I use almond flour instead of coconut flour? Reply Julianna McKitrick says: July 9, 2016 at 8:02 pm Wondering if you could make a big batch and freeze them. Anyone tried? Mexican food has been my biggest craving since deciding to eat low carb. I’ve made some good casseroles, but sometimes you just want a taco! Reply Nitya says: July 11, 2016 at 7:34 am Your food Dr Axe is awesome…but if I can please make a suggestion. if you can please use common ingredients for cooking…not obscure ingredients like arrow root flour. I live in Sweden and no such thing is available. Or hey..maybe you can also provide substitutions? Like what can I use in substitute of arrowroot flour? Thanks a lot… Reply Patty says: August 3, 2016 at 4:45 pm I agree, this would be very helpful! Reply Julie H. says: August 3, 2016 at 11:50 pm Stated above~ tapioca starch or flours which I’ve used! Reply Judith says: August 4, 2016 at 4:12 am I wouldn’t use arrowroot starch to begin with because the 1 cup has 113 grams carb and only 5 grams fiber. Plus the carbs are predominantly starches that turn to blood glucose in 20-30 minutes. I’m really amazed he considers that a low carb ingredient. So for 10-12 tortillas, that’s almost 11 to 9 net carbs per tortilla! Sorry but my standards say that’s not close enough to be a low carb item. Lower than regular tortillas yes but it definitely would NOT fit my low carb plan at all. I use jicama sliced on a mandoline or Japanese Daikon radish slices, the ones that are the long skinny about 4? round root as substitute taco shell. I just bend them like Beckam but don’t fry them. Jicama has a wonderful crisp taste and is loaded with fiber a lot of which is the inulin type. Jicama also makes great noodle subs. Reply Pattie Campbell says: August 4, 2016 at 7:32 am I agree. Carbs turn to sugar in the blood. Increased blood sugar causes inflammation and glycation. Surprised he would use this ingredient. I follow the Wheat Belly plan and we avoid all tapioca starch, potato starch and things like that because of the impact on blood sugar. I use lettuce and make lettuce wraps. No carbs! Danny says: August 3, 2016 at 12:29 pm Does anybody know what store sell them? Reply Sharon says: August 3, 2016 at 6:51 pm We’ve been gluten free for 13 years. You can find most, if not all, specialty flours online and it tends to be a bit cheaper that way, as well. Reply Julie H. says: August 3, 2016 at 11:53 pm Winco foods has a HUGE well priced bulk selection of variety of flours. Don’t know that they are organic however. Bob’s brand has many you can probably buy online and in markets, many organic. Reply Jeanne says: August 3, 2016 at 12:46 pm Do these freeze well? It would be nice to make a large batch and freeze the extra. Reply Makr says: August 3, 2016 at 2:17 pm Any idea how long will they keep? Reply Yolanda says: August 3, 2016 at 4:42 pm I just imagine these tasting like a tortilla ,sorry #mexicantryingtoeathealthy Reply Greg Cortelyou says: August 3, 2016 at 4:52 pm Why not eat real corn tortillas? They are gluten free, fat free, and nutritious. They are made of corn processed with lime, which is then simply ground. You can get fresh masa in some communities. The masa powder makes acceptable tortillas and of course you can buy them already made. Mexicans have been eating them for thousands of years, and only now that western diets have been introduced in Mexico do they have some of the health issues we suffer from. I do see by looking at the comments that many of us have problems with some ingredients, and I’m not trying to dismiss your concerns. I feel fortunate that I can eat pretty much anything, but I NEVER take flour tortillas if corn are offered. I love them! Reply Julie H says: August 4, 2016 at 12:00 am I’ve wanted to try corn flour (less coarse), but most corn products are still GMO, trying to find non-GMO. With severe IBS, and profuse Diverticulitis, trying to use most healthy ingredients. Also, are silicone pans and liners not healthy? Reply Judith says: August 4, 2016 at 4:21 am Corn tortillas are still loaded with starchy carbs that turn to blood glucose in 20-30 minutes so they are not a low carb choice. Since we no longer run after our food to capture it, cook it and eat it, we don’t need the carbs. Plus corn also contains a zein protein that is almost identical to gluten and presents the same digestive, inflammatory problems. Corn is defoliated with Roundup which presents an additional problem for having glyphosate in the grains. Reply Isra'a says: August 3, 2016 at 5:31 pm Thank you sooooo much!! Your website, newsletter and YouTube channel have made a great difference in my life! I love your genuine nature. This recipe came just in time. May God grant you endless blessings and wellbeing. Reply Jane says: August 3, 2016 at 5:32 pm This is NOT low carb! 1 cup of arrowroot flour has 113g carbs. Reply Melissa says: August 3, 2016 at 5:36 pm These are a staple in my house! So good! Reply Sally says: August 3, 2016 at 6:09 pm I have a food sensitivity to zucchini – I would love any substitute suggestions you might have. Reply Rosa says: August 3, 2016 at 6:24 pm Hi would you please tell me how many calories. Fat, carb , exerts per each tortilla Thank you Reply Wendy Kraak says: August 3, 2016 at 7:44 pm I have a complaint! For all the sites that provide printable recipes, please, please, please provide the recipe on ONE page for printing. I clicked print for this one and 5 pages spewed out. It’s a waste of paper and ink. The recipe is split across two of those pages and the rest was unnecessary. Keep it to one please, easier for filing, cheaper on the pocket and better for the environment! Reply Betsy says: August 3, 2016 at 8:36 pm You can replace the squash with cauliflower. We make pizza crusts out of it. For the person who asks why not eat corn tacos? Corn is not a healthy choice. We don’t digest it well and most of it is GMO poison. Going grain free is tough and this recipe provides an option for those of us who are loving the benefits. I’ve never ever ever heard anyone who went totally grain free say it didn’t dramatically change their life for the better. Reply Mary Ann Whitty says: August 3, 2016 at 9:15 pm Could you give a breakdown of calories and carbs please Reply Monique Hammer says: August 3, 2016 at 10:27 pm I am thrilled to have this recipe! I’ve read all the comments on it. I’d like to let everyone know you can order just about everything in the recipe except the zucchini! Google what you want to change. Example instead of arrowroot, use tapioca flour. Instead of egg use egg replacer which is by “Ener-G”. I’ve used for years & no one ever knew the difference. I lived on an island for 45yrs! Ordered everything online as it was cheaper than the local health food store! You can probably use garbanzo bean flour(chickpea) as well in this recipe. Get creative people :) Reply Dianne McCown says: August 4, 2016 at 12:13 am Hi Dr. Axe, Thanks for the recipe. It would be good to remind people to use Organic Zucchini, as zucchini is one of the two vegetables that is genetically modified( the other one being yellow crooked neck squash) And thank you Betsy for mentioning the GMO corn. It is so important for our health to steer clear of GMO’s as well as the Glyphosate being sprayed on most of the crops unless the food says “organic”. Blessings and good health to all your community Dr. Axe:)Dianne Reply Nicole says: August 4, 2016 at 12:24 am Can I replace the arrow root powder with tapoica instead? Reply Judith says: August 4, 2016 at 4:28 am Yes you could but it will still be a high carb substitute. I don’t know his standards or line in the sand for low carb but neither arrowroot or tapioca is low carb at all. Both are full of starch that turns to blood glucose in 20-30 minutes after eating. Hardly low carb at the rate of 134 carbs per 1 cup and only 2 carbs fiber which is 132 net carbs or 13 carbs to 11 net carbs depending on 10 or 12 tortillas. That is lower than regular corn or flour tortilas but still way too high to be called low carb at all. Reply Anna says: August 4, 2016 at 4:13 am Wendy Kraak, I heartily agree about the waste of paper with so many print-outs. They tend to be very wastefully formatted – far too much ‘white space’ – and I avoid printing them if at all possible. I have to find other ways of copying and printing, which isn’t always possible or needs time-consuming re-formatting. Reply Judith says: August 4, 2016 at 4:30 am Here’s an idea. Cut and paste the recipe to a document, print the document and you have it on a single piece of paper or 2 at the most without the extraneous stuff. I do it all the time. Reply Anna says: August 4, 2016 at 4:21 am Another possible substitute flour is quinoa and I would also try amaranth. I often combine 2 or 3 substitute flours if I don’t want one of the flavours to dominate or think the texture might not be right with just one. Chic pea can also work either on its own or in combination. Tapioca can be a smaller part of the total flour to help hold things together. (in cake-type recipes, guar gum helps provide the elasticity that gluten gives. 1/2 – 1 teaspoon in a recipe with 3 cups of flour seems about right.) ReplyLeave a Reply Cancel replyYour email address will not be published. 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