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Home » Zucchini Tortillas (low carb)

Zucchini Tortillas (low carb)

By Kim Hardesty

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These baked low carb zucchini tortillas are healthy, full of flavor, pliable and sturdy enough to use as tortillas for keto tacos and fajitas.

Healthy baked Zucchini Tortillas for soft tacos and fajitas. | low carb, gluten-free, keto, thm | lowcarbmaven.com

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.

Zucchini Tortillas for Soft Tacos

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.

Healthy baked Zucchini Tortillas for soft tacos and fajitas. | low carb, gluten-free, keto, thm | lowcarbmaven.com

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.]

 

Healthy baked Zucchini Tortillas for soft tacos and fajitas. | low carb, gluten-free, keto, thm | lowcarbmaven.com

Low Carb Zucchini Tortillas for Soft Tacos

These baked low carb zucchini tortillas are healthy, full of flavor, pliable and sturdy enough to use as tortillas for keto tacos and fajitas.
4.91 from 22 votes
Print Pin Rate
Course: Basics, Side Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 92kcal
Author: lowcarbmaven.com

Ingredients

  • 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 almond flour
  • 1/4 cup oat fiber or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour
  • 1/2 cup finely grated Parmesan cheese

Instructions

  • 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 four 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.

Notes

Nutrition Facts
Low Carb Zucchini Tortillas for Soft Tacos
Amount Per Serving
Calories 92 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 5g2%
Fiber 2g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Fiber: 2g

 

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Basics, Side Dishes, Vegetables, Zucchini Tagged With: Almond Flour, Oat Fiber, Under 30 Minutes

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  1. AvatarMichelle

    October 4, 2020 at 6:21 pm

    Thank you so much for this recipe! I love how flexible they are and are just like a tortilla. I find myself making a double batch and freezing them.

    I sub coconut flour (about 1/4 cup total for 1.5-2lbs of zucchini. Start with less. Can always add more) for the almond flour and oat fiber.

    Again, amazing!

    Reply
  2. AvatarSally

    September 13, 2020 at 4:30 pm

    Have you tried making these in a pan? My oven is broken and the new kitchen is a couple of months away

    Reply
    • Kim HardestyKim Hardesty

      September 17, 2020 at 5:56 am

      You might be able to make them in a well-sprayed non-stick pan. -Kim

      Reply
  3. AvatarRob

    August 20, 2020 at 4:24 pm

    I have tons of zucchini in the garden and wanted some low carb tortillas. I saw your recipe and gave it a go even with my limited cooking experience. It was really easy and they came out great. I did not have almond flour and so I used urad flour instead.

    Reply
  4. AvatarAnna

    October 29, 2019 at 4:17 pm

    I’m not familiar with Oat fiber. I do have psyllium husks though. Are they interchangeable? I appreciate your help in advance.

    Reply
    • KimKim

      October 30, 2019 at 7:05 am

      Hi Anna, you could probably use a little psyllium husk, but I don’t know how much to use. The more appropriate sub is coconut flour. -Kim

      Reply
  5. AvatarDawn

    October 24, 2019 at 4:48 pm

    Didn’t have zukes, so I made it with shredded and squeezed turnips. DELISH!

    Reply
  6. AvatarTracy J Deakyne

    August 18, 2019 at 10:55 am

    Just brought in a 8 lb zucchinio which is a heirloom zucchini of sorts. I grated the entire thing and have a quadruple batch of zucchini tortillas in the ovens. The delliciousness is almost over whelming as I wait patiently for lunch with tomatoes and cheese and of course all on a zucchini tortilla. While my back was turned my cat jumped up to grab one – apparently they were to yummy to resist!! Thanks for a wonderful recipe.

    Reply
  7. AvatarDoreen

    July 31, 2019 at 5:48 pm

    Thank You for the clarification. I’m giving you 5 Stars in advance just because I have used your recipes before, but I’m not so good at leaving comments. I will be ordering Oat Fiber so I can make the beautiful tortillas. I already know my family loves zucchini… I make ribbons, zoodles and made the best lasagna (I think it was your recipe).with ground beef and Italian sausage. Only the three girls (ages 17-72) eat low carb, but the two men, ages 21 & 22 eat up our low carb meals when I haven’t made an alternative dinner or added rice/potato sides. You are wonderful.

    Reply
  8. AvatarDoreen

    July 11, 2019 at 3:05 pm

    I’m so confused. The picture on this page show 6 tortillas in one pan. The recipe says serves 8. I get it that I determine the size and thickness and should rotate my pans after 7 minutes. So if I make 6 tortillas as the directions state, do I have to add carbs to each tortilla? Thanks

    Reply
    • KimKim

      July 11, 2019 at 6:32 pm

      Hi Doreen, I’m sorry there is some confusion. Thank you for letting me know, because no one has ever mentioned the discrepancy. I baked six tortillas on one pan because I liked how it looked in pictures better than four on a pan. The recipe makes 8. I’ve changed the instructions to better reflect the serving size. The nutritional information is per one tortilla so you don’t have to add any carbs. -Kim

      Reply
  9. Avatarbonnie

    February 6, 2019 at 11:20 am

    never mind, i tried it. leaves not much pulp and was still pretty wet. i don’t have a fancy juicer, lol

    Reply
  10. Avatarbonnie

    February 6, 2019 at 11:05 am

    has anyone tried using the left over zucchini or cauliflower pulp from a juicer when doing this kind of stuff?

    Reply
  11. AvatarPatsy

    December 4, 2018 at 6:26 pm

    Yum! Made these tonight with grilled pork tenderloin. Delish! Easy and so tasty. Thank you!

    Reply
  12. AvatarMargo Turnage

    October 4, 2018 at 7:51 pm

    Hey there:)
    I’m new to the Keto diet, at least I’m trying to begin and found this recipe for my taco night:) I had to substitute the almond flour for cashew flour bc I’m allergic to almonds (I had raw cashews on hand to grind up for flour quickly). I really squeezed all the moisture out of the zucchini AND the onion so they wouldn’t be soggy, omitted the lemon pepper bc I didn’t have any, and they were amazing!! I might have added 1/4 cup more cheese too. They are better then any store bought tortillas I’ve ever had, and better then any flour or corn variety too! Thank you!

    Reply
    • KimKim

      October 4, 2018 at 7:58 pm

      I’m glad you like the recipe, Margo. I love that you used ground cashews – that sounds delicious. Lots of people who have almond allergies use ground sunflower seeds as a substitute, but sometimes it will turn green in recipes. It does not affect flavor. If you aren’t allergic to coconut flour, I have a few recipes that use coconut flour only. Good luck on your new way of eating and I hope you find many tasty recipes on my blog as well as others! -Kim

      Reply
      • AvatarElaine

        July 20, 2019 at 6:09 pm

        Hey, Kim! I just got a mini waffle iron, so now I’m going to try this recipe to make waffles! I’ll let you know how they turn out!

        Reply
        • AvatarMariea

          July 27, 2019 at 9:09 am

          I would love to hear your final opinion on waffles, that sounds so yummy to me and I’m new to this eating regime, hoping to help my husband get his cholesterol numbers lowered without medicine so we’re both changing our eating habits for healthy living thank you in advance

          Reply
        • AvatarCharlotte

          June 9, 2020 at 7:34 am

          Did your waffles turn out??

          Reply
          • Kim HardestyKim Hardesty

            June 9, 2020 at 9:33 am

            I did some waffles and it was a fun way to cook them. However, my waffle iron is old and they did stick a big. I have not tried them in my new Dash waffle iron that I use for chaffles. -Kim

  13. AvatarRobbin

    September 3, 2018 at 9:04 am

    Do these freeze well?

    Reply
    • KimKim

      September 3, 2018 at 12:22 pm

      Yes, they freeze well, Robbin. -Kim

      Reply
  14. Avatarmartha

    July 31, 2018 at 3:37 pm

    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.

    Reply
    • KimKim

      July 31, 2018 at 5:00 pm

      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

      Reply
  15. AvatarBeverly Phelps

    July 24, 2018 at 4:41 pm

    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!

    Reply
  16. AvatarTracy Nelson

    July 1, 2018 at 6:55 am

    Could frozen zucchini be used instead of fresh and if so, how would you handle the liquid?

    Reply
    • KimKim

      July 1, 2018 at 8:14 am

      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

      Reply
  17. AvatarMeg

    June 3, 2018 at 11:41 am

    Any substitute for eggs in this recipe?

    Reply
    • KimKim

      June 3, 2018 at 6:59 pm

      I’m not sure, Meg. Maybe more cheese or chia or flax eggs? I haven’t tried subbing the eggs. -Kim

      Reply
  18. AvatarAmanda

    May 13, 2018 at 1:18 am

    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!

    Reply
    • KimKim

      May 13, 2018 at 8:19 pm

      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

      Reply
      • AvatarAmanda

        May 14, 2018 at 12:37 am

        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.

        Reply
      • AvatarPamela

        June 16, 2018 at 7:04 am

        How big is one tortilla??

        Reply
        • KimKim

          June 16, 2018 at 8:36 am

          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

          Reply
          • AvatarMariea

            July 27, 2019 at 9:03 am

            I may be missing something here, first time on your site but in what reference is the pork rinds? I dont see pork rinds mentioned in the recioe nor do i see anyone using it to substitute for anything but my daugther has mentioned them being a good sub for her diet. I would love to know how to use them incorporated into baking these shells (or anything for that matter), thank you kindly for a reply

          • KimKim

            July 27, 2019 at 9:39 am

            Hi Mariea. I think you are referring the recipe I have for low carb wraps which uses pork rinds? I have linked it on the words “low carb wraps”. You can use pork rinds in meatballs, meatloaf, or as a coating. Here are some recipe which I use pork rinds:

            Parmesan Crusted Pork Chops
            Crispy Fried Egg Plant Rounds
            Hamburger Steak and Gravy

            I hope this helps. -Kim

  19. AvatarGopal

    May 6, 2018 at 6:39 am

    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.

    Reply
    • KimKim

      May 7, 2018 at 9:05 am

      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

      Reply
  20. AvatarDee

    May 2, 2018 at 8:22 am

    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.

    Reply
    • KimKim

      May 3, 2018 at 4:12 pm

      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

      Reply
  21. AvatarKaz

    October 24, 2017 at 11:17 am

    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.

    Reply
    • KimKim

      October 24, 2017 at 7:47 pm

      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

      Reply
  22. AvatarJulia Everyday

    September 25, 2017 at 2:35 pm

    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.

    Reply
  23. AvatarJulia Everyday

    September 25, 2017 at 2:35 pm

    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.

    Reply
    • KimKim

      September 25, 2017 at 3:11 pm

      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

      Reply
  24. AvatarLinda

    August 11, 2017 at 1:58 pm

    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.

    Reply
    • KimKim

      August 12, 2017 at 11:06 am

      Thanks so much Linda. Yes, Liters would be huge! I think I need to buy some metric measuring cups. Have a great weekend! -Kim

      Reply
  25. AvatarDeb

    June 4, 2017 at 7:57 pm

    These are very good. Will become part of our LCHF repertoire.

    Reply
    • KimKim

      June 4, 2017 at 8:23 pm

      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

      Reply
  26. AvatarCarole

    May 2, 2017 at 8:26 pm

    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.

    Reply
    • KimKim

      May 3, 2017 at 7:46 am

      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

      Reply
  27. AvatarCeline

    May 2, 2017 at 8:52 am

    Hi, wanna try these tonight…would they work without cheese? I’m dairy intolerante so would have to do without.
    Thanks

    Reply
    • KimKim

      May 2, 2017 at 9:24 am

      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

      Reply
  28. AvatarApril

    April 10, 2017 at 5:42 pm

    Thanks for this recipe. I made them tonight for the first time, and they are excellent! I’ll be saving this link for sure.

    Reply
    • KimKim

      April 10, 2017 at 6:39 pm

      Super. I’m glad you like the recipe, April. thanks for taking the time to leave a comment. -Kim

      Reply
  29. AvatarFlowar

    March 6, 2017 at 11:57 am

    Seems interesting!
    I don’ t have an over can I cook them on a pan like regular pancakes?

    Reply
    • KimKim

      March 6, 2017 at 12:43 pm

      Absolutely, Flowar. I would cook them on medium and see if you have to adjust the heat up or down after beginning. Enjoy! -Kim

      Reply
  30. AvatarFrieda

    January 25, 2017 at 8:30 am

    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.

    Reply
    • KimKim

      January 25, 2017 at 2:25 pm

      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

      Reply
  31. AvatarFrieda

    January 16, 2017 at 11:17 am

    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.

    Reply
    • KimKim

      January 16, 2017 at 11:37 am

      Sounds so yummy, Frieda. I’m glad you were happy with the recipe. -Kim

      Reply
  32. AvatarBillie

    December 11, 2016 at 8:05 pm

    I love low carb recipes . Thanks for delicious recipes.

    Reply
    • KimKim

      December 11, 2016 at 8:13 pm

      Thank you Billie! Enjoy your week. -Kim

      Reply
  33. AvatarErin

    November 17, 2016 at 8:49 pm

    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!

    Reply
    • KimKim

      November 18, 2016 at 7:35 am

      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

      Reply
  34. AvatarMaya | Wholesome Yum

    July 1, 2016 at 11:35 am

    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!

    Reply
    • KimKim

      July 1, 2016 at 11:56 am

      Thanks so much Maya! I appreciate it! -Kim

      Reply
  35. AvatarInez

    June 11, 2016 at 5:41 pm

    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!

    Reply
    • KimKim

      June 11, 2016 at 6:06 pm

      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

      Reply
  36. AvatarTineke

    June 4, 2016 at 10:49 am

    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!!

    Reply
    • KimKim

      June 4, 2016 at 3:32 pm

      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

      Reply
  37. AvatarDi

    March 31, 2016 at 5:58 pm

    Has anyone tried freezing these?

    Reply
    • KimKim

      March 31, 2016 at 6:02 pm

      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

      Reply
      • AvatarElaine

        September 27, 2017 at 8:13 am

        They freeze great!

        Reply
        • KimKim

          September 27, 2017 at 9:53 am

          Good to know, thanks, Elaine! I hope everything is going well in your neck of the woods. Have a great week. -Kim

          Reply
        • AvatarRosemary

          August 30, 2018 at 10:11 am

          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).

          Reply
  38. AvatarNoel

    January 25, 2016 at 9:47 pm

    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.

    Reply
    • KimKim

      January 25, 2016 at 10:16 pm

      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

      Reply
  39. AvatarElaine Markley

    November 3, 2015 at 9:48 am

    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!

    Reply
    • AvatarKim

      November 3, 2015 at 10:18 am

      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

      Reply
  40. AvatarLynn @ Oh-So Yummy

    October 11, 2015 at 2:39 pm

    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…

    Reply
    • AvatarKim

      October 11, 2015 at 3:00 pm

      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

      Reply
  41. AvatarKatie Crenshaw

    October 9, 2015 at 4:17 am

    I am so going to have to try this!!!! My mouth is watering thinking about the possibilities!

    Reply
    • AvatarKim

      October 9, 2015 at 7:29 am

      Thank you, Katie! I’m going to try cauliflower next! YUM! -Kim

      Reply
  42. AvatarFran @ G'day Souffle'

    October 9, 2015 at 12:19 am

    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!

    Reply
    • AvatarKim

      October 9, 2015 at 7:28 am

      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

      Reply

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