These baked low carb zucchini tortillas are healthy, full of flavor, pliable and sturdy enough to use as tortillas for keto tacos and fajitas.
If you do a search for zucchini tortillas in the internet, you'll get like a bajillion hits. At first it seems not to be a novel idea. But look a little closer and one will see that there aren't really many recipes that are actually making a tortilla out of zucchini. This flavorful and easy recipe is actually a tweak on my low carb zucchini fritters recipe and I can't take any credit for this whopper of an idea.
Elaine, left a comment on my zucchini fritter post explaining how she made the recipe into zucchini tortillas. I had to try it and I liked it very much! She's a genius. And my husband said that I could serve him these low carb tortillas any time. They were the perfect accompaniment for our traditional beef fajitas.
I've tested this recipe three ways; once using the low carb zucchini fritter recipe as-is and the second time swapping out some mozzarella cheese, and the third time adding more grated Parmesan. They were all great and the carb counts were the same. The only difference is that the zucchini tortillas made with the grated Parmesan cheese were thinner and a little larger in diameter that those made with the grated mozzarella.
What I like about these low carb zucchini tortillas is that they are Really. Full. Of. Flavor! One does need to take a little care while holding these soft taco style. One of my kiddos held their zucchini tortilla a little too hard and ended up crushing it apart.
I actually doubled the recipe to 16 low carb zucchini tortillas, which held-up well in the refrigerator and were great leftover. They can even be frozen – use a piece of waxed paper in between each tortilla. Defrost in the refrigerator and reheat in the microwave or even in a pan.
I just want to mention that I can't guarantee that the oat fiber 500 used in the recipe is gluten-free. Feel free to sub coconut flour, Bob's Red Mill gluten-free Bake Mix or add a little more almond flour as suits your dietary needs. The batter was thick, but not like a dough. It was easy to scoop and pat into a circle with my fingers. As the batter sat between batches that were baking, the zucchini and onions released water, I just stirred it in before portioning for the next batch. It did not affect the texture of these low carb zucchini tortillas.
- sub 1 cup of grated Mozzarella, Cheddar, Swiss, Gruyere, Monterrey Jack, Pepper Jack or Colby Jack for the Parmesan
- sub grated Romano or Asiago for the Parmesan
- use onions, shallots, leeks or green onions
- use regular salt and pepper instead of the lemon pepper and add thyme, granulated garlic, dill, cumin, oregano, fennel seed or chopped cilantro
- use yellow squash or a combination of Summer squashes as the base
Here's a super easy recipe for Traditional Beef Fajitas which are great in any of the wrap and tortilla recipes.
Need another recipe to wrap up? The Green Chile Stew is fast and easy to make!
Each Zucchini Tortilla is 3 net carbs
[Disclosure: This recipe contains affiliate links.]
- 1 pound zucchini, or Summer squash or both
- 1 teaspoon salt
- 2 large eggs
- 1½ ounce onion or two medium scallions, minced
- 1½ teaspoon lemon pepper
- ½ teaspoon baking powder
- ½ cup Honeyville Almond Flour
- 1/4 cup oat fiber 500, or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour
- 1/2 cup finely grated Parmesan cheese
- Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
- Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
- Stir the zucchini mixture one more time and dip a ¼ cup measuring cup (60 liters?) into the batter, level off. Place three mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
- Let the zucchini tortillas cool a bit before removing with a spatula to a cooling rack to cool.
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