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.
Variations:
- 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.]
These baked low carb zucchini tortillas are healthy, full of flavor, pliable and sturdy enough to use as tortillas for keto tacos and fajitas.
- 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 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. Makes 8.
Do these freeze well?
Yes, they freeze well, Robbin. -Kim
Hi, I’m new to keto meal plans and loving it!
Just wondering if this can be cooked in a stove top pan, it’s +40 celcius where I live and we totally avoid turning the oven o as it heats up the house even more.
Thank you for all the yummy recipes and healthy tips.
Sure. You can flatten it out and cook it in a pan or a griddle. I don’t blame you. It’s been over 100 F for several weeks here and I have’t used my oven either! Enjoy your week. -Kim
I absolutely love this recipe! I am new to the low-carb and Keto thing, and am looking for good recipes, so this fits the bill! Used 2 tonight for the “bun” for my chicken sandwich, and fell in love with the flavor. Used almond meal and coconut flour, as that is what I had. My zucchini was not a full pound but more like 3/4, but apparently that didn’t matter. I am wondering if anyone has double-‘baked these to make crackers or crisps? Bet they would be good with salsa or dips!
Thanks for a great recipe!
Could frozen zucchini be used instead of fresh and if so, how would you handle the liquid?
Hi Tracy. I have never used frozen zucchini. The zucchini does provide a bit of structure to the tortillas and I have a feeling that the frozen zucchini will be more like mush. -Kim
Any substitute for eggs in this recipe?
I’m not sure, Meg. Maybe more cheese or chia or flax eggs? I haven’t tried subbing the eggs. -Kim
I’m just curious at the serving size, I understand why it says 1g, but what I would like to know is if 1 serving, or 1 fritter = 1 tortilla. If not, how many serving sizes do I need to adjust to in order to make one tortilla? Hope this isn’t a tiresome question, I cook for myself alone and I have to keep strict for health reasons.
Thanks!
Hi Amanda. The serving size is one tortilla. The “1 g” serving size is a mistake. It said, “one tortilla” at one point, but when I changed recipe cards on the site, everything was changed to 1 gram! Sorry about that and thanks for letting me know I missed one. I will change it. I would halve the recipe and freeze any extra. It’s too hard to just make one. -Kim
Thank you!!! And I figured that might be the case, it works out I’m planning on using these for a snack several times this week anyways.
How big is one tortilla??
Hi Pamela. I get about 5-6 inch tortillas from this batter. Many people thin it out a little more to yield a thinner wrap that spreads a little bigger and they cook it like a crepe. I like them thicker, so I use a spoon. Make sure that there are not big lumps in the pork rinds – you want dust! If you have hard pork rind lumps then the batter will be lumpy. I just pick those out and throw them away. -Kim
Awesome recipe ! Thanks ! I substituted Sun Warrior Natural Protein (vegan pea/rice protein) for the oat fiber and it turned out beautifully and amped up the protein and even decreased the carb by just a small amount ! Will be making these again and again. I had to increase the cook time to 16 minutes total.
Hi Gopal. I have never used pea/protein so I am happy to hear that it works as a great sub for this recipe. Thanks so much for letting me know. I’m happy you are pleased with the recipe. Have a wonderful week. -Kim
Thank you for the recipe- I am looking forward to trying this out. I am wondering if anyone has taken these zucchini tortillas and deep fried them to make tortilla chips?
My husband is on a keto diet to help him fight cancer, and I know that he would LOVE to have crispy tortilla chips from time to time.
I wouldn’t fry these, Dee. I don’t think they would work. I would make cheese chips instead because they are smaller and get nice and crispy. BTW, I watched “The Magic Pill” on Netflix today. It is about how keto diets can help reverse or at least improve many modern diseases. They mentioned that the only way cancer can be fed is with carbohydrates and sugar and that in the absence of them, the cancers either do not grow or shrink. It was very interesting. Of course, I am not a professional, but you mentioned your husband’s diagnosis… I wish him well and health. Enjoy your week. -Kim
Hi Kim
Thanks for the recipe, I’m keen to try it soon as zucchini are coming into season here in New Zealand.
Just one question – your Nutrition breakdown says a serving size is 1g which is obviously not right 🙂 but I would like to know what that should be! Thanks.
Hi, Kaz. That’s right, you guys are opposite seasons. The recipe used to say 1 fritter, but when I changed my recipe card on the site, it changed it to grams. Thanks for letting me know I missed fixing this one. Have a great week. -Kim
I am trying these tonight! Thanks so much! Also what app or website do you use for your recipes? Im a blogger to and occasionally post recipes but I dont have this cool recipe maker like you. I would love to know what you use.
I am trying these tonight! Thanks so much! Also what app or website do you use for your recipes? Im a blogger to and occationaly post recipes but I dont have this cool recipe maker like you. I would love to know what you use.
Hi Julia. Thank you so much. I use WP Recipe Maker for my recipe card. I think there is a free version. Going to check you blog, now. Have a nice day. -Kim
It’s probably 60ml. 60 liters is a lot of water. Think of the liter containers of soda pop, liters of water. No, 60ml is about a fourth if a cup.
Thanks so much Linda. Yes, Liters would be huge! I think I need to buy some metric measuring cups. Have a great weekend! -Kim
These are very good. Will become part of our LCHF repertoire.
Awesome, Deb. I’m so glad you like them. They are one of my favorites. Thank you for taking the time to leave a comment. Have a great week. -Kim
I just made this recipe and thought it would be better with less oat bran. The bran makes it sort of “gritty”.I thought maybe 2 TBSP would be plenty and slightly increase the almond flour.
Hi Carole. Thanks for the feedback. Did you use the oat fiber 500, which is a very finely ground powder? It’s really soft and fine. It can be found on Amazon and Netrition. You’ve been doing this for a while so I am sure you know all about it. For those who don’t know about it… it can give a lovely soft-fluffy texture to baked goods. Again, thank you for your thoughtful feedback and taking the time to share it. Have a great week! -Kim
Hi, wanna try these tonight…would they work without cheese? I’m dairy intolerante so would have to do without.
Thanks
You could try, but the cheese helps hold it together. Can you use vegan cheese? It melts like regular cheese but is just a little higher in carbs. We used it for my daughter when she was intolerant. -Kim
Thanks for this recipe. I made them tonight for the first time, and they are excellent! I’ll be saving this link for sure.
Super. I’m glad you like the recipe, April. thanks for taking the time to leave a comment. -Kim
Seems interesting!
I don’ t have an over can I cook them on a pan like regular pancakes?
Absolutely, Flowar. I would cook them on medium and see if you have to adjust the heat up or down after beginning. Enjoy! -Kim
Thank you for this wonderful recipe. I made it with zucchini only about a week ago. It’s great by itself or as a tortilla wrap. I made a chicken taco filling with my own taco seasoning-oh my gosh, what a combo. I’m making them again today, just to have around because my husband and my girl friend loved them.
Awesome, Frieda. I’m glad they were well received. Thanks for taking the time to let me know how you liked them. Your ground chicken sounds super yummy! -Kim
I just made these and topped with chicken taco filling, salsa, shredded cheese and sour cream. I’ll make these again and again! Thank you for the recipe.
Sounds so yummy, Frieda. I’m glad you were happy with the recipe. -Kim
I love low carb recipes . Thanks for delicious recipes.
Thank you Billie! Enjoy your week. -Kim
I’ll be making these, along with your chicken fajita recipe, tomorrow! How do you keep these if you don’t eat them all? Refrigerate or room temp? Tupperware container? Etc… There’s only 2 of us and I have a feeling I’ll be the only one eating them so I don’t want any to go to waste!
Hi Erin. I hope you like the recipe. You can always add a little soy sauce to the marinade, too, like restaurants do if you want. I’m a purist, so I don’t. Refrigerate the “tortillas” in a plastic bag and reheat in a pan on the stove or gently in the microwave. This is actually the exact same recipe as the zucchini fritter recipe (which I’m making to eat with eggs this weekend!). I hope you enjoy the recipe. Have a wonderful weekend. -Kim
Hi Kim, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
Thanks so much Maya! I appreciate it! -Kim
YOWZA! These were so tasty ! I enjoyed them just in hand. I had to use onion powder as I was too whipped to go to the store for one. Can hardly wait to make them again with grated Vidalia. Mmmmm. Not just “thank you”, but bless you, too. I love finding recipes that even my 11 y.o. will eat.Tonight he asked, So what’s the adventure tonight ?”. He inquired if they had grass clippings in them, too! BUT he ate them and LIKED them. Take that, my short sassy food critic!
Fantastic, Inez! I’m glad these were sassy-food-critic approved! I bet they are great with the Vidalia onion. Thank you so much for taking the time to leave a comment! Have a great night. -Kim
Hi, I just made your tortillas and they turned out great. My icescoop is exactly one cup so I used him to put the batter on the baking sheet. I covered the balls with baking paper and flattened them by hand.mWorked very well! Thanks a lot!!
Hi Tineke. I’m glad these worked out for you. I love the ice scoop and using the baking paper to help flatten them out – great idea! Have a nice weekend. -Kim
Has anyone tried freezing these?
HI Di. I haven’t tried freezing them yet because they do not last that long! If you try, please let me know how it goes. Have a great weekend. -Kim
They freeze great!
Good to know, thanks, Elaine! I hope everything is going well in your neck of the woods. Have a great week. -Kim
Yay! I made these for the first time last night…and they were a HIT! I need to make a massive batch and freeze them for my husband. I omitted the oat fiber and just used ground almonds. I also added a few cloves of crushed garlic and a bit of pepper (I didn’t have lemon pepper).
Now I want to use this recipe for pizza bases (I’m really not fond of the cauliflower recipes I’ve tried so far).
I made these tonight for taco night. I bought regular flour tortillas for everyone else and I am glad I did. I am not gonna be sharing these, they friggin rock!!! I’ve got two left and will be using them for lunch tomorrow!!! And not hard to make which is great cause I usually have a half dozen things going on at once in the kitchen.
Hello Noel. I’m glad we could connect on Facebook earlier. I’m so glad you liked these zucchini tortillas and didn’t find them difficult to make. Thanks for leaving a comment. I’m sure it will help someone else. Have a great evening. -Kim
Thanks for the shout-out, Kim. I make these a lot and keep them on hand for not only tacos, but as a base for my eggs, cheese and salsa for breakfast. Yum! A couple of other tweaks that I do: I use my homemade chili powder instead of the lemon pepper and since I’m grain-free, I use all almond flour. I, also, use cheddar cheese instead of the parmesan. I bake mine at 400 degrees, but that’s because I’m at an altitude of over 5000 feet. 😉 I made another batch last night and had them as steak tacos using my leftover BBQed steak, guacamole, grated cheddar cheese, green chile salsa and sour cream. Oh my, so good, I don’t even miss regular corn or flour tortillas!
Thanks for the great ideas Elaine, they sound wonderful! I love how you keep them around for quick breakfast wraps and easy dinner tacos! Enjoy your week. -Kim
ooh i like this because they are baked! i first looked at the fritter version but gawked at the frying part. i have two zucchinis at home which i haven’t decided what to do with yet so this may be it! i’ll rate the recipe if i do have a chance to try it out!
question, i notice almond flour a lot on your recipes. is this subbable by regular white or wheat flour? i just don’t want to have too many “types” of flours laying around because they were used for ONE recipe…
Hi Lynn. Great question. I use almond flour because this is a low carb recipe site. Yes, you can use regular flour. Start with 1/4 cup and go up from there. Regular flour has different properties than low carb flour alternatives. Also, you could do a combination of bread crumbs and flour which would be so totally awesome! Let know how you made them and how they worked! BTW, I bought a new pan at Target the other day — a “green pan” that had a white non-stick interior. I used baking spray in the pan with the zucchini fritters and experienced no sticking and used almost no extra fat. The surface is super slippery. Have a great day! -Kim
I am so going to have to try this!!!! My mouth is watering thinking about the possibilities!
Thank you, Katie! I’m going to try cauliflower next! YUM! -Kim
Kim, what a novel idea! It’s always great to come up with an idea that is not duplicated a zillion times by someone else on the internet. I’ve been on a low-carb diet for the past 11 weeks and have lost 20 pounds. I’ll be reaching my goal weight soon but ill have to keep the carbs (i.e. sugar) in check so that I don’t gain it back!
Hi, Fran. Thank you. Wow, 20 pounds in 11 weeks! Amazing! I would think that being a classically trained Chef would be a little hard on the diet sometimes when you are able to prepare such wonderful things. I haven’t visited your corner of the internet in a while, I’ll do that now! -Kim