These zucchini tortillas make a great soft taco shell. Whether you’re trying to eat healthier, looking for something low carb or just hoping to use up some zucchini, these zucchini tortillas are delicious.
With summer almost officially here, I’m ready to start making a lot of zucchini recipes. My latest favorite way to use zucchini is with these zucchini tortillas. These tortillas are delicious if you’re looking for something a little lighter and healthier. I also tested several variations to make them with flour, without flour, low carb and keto-friendly.
These zucchini tortillas are super flavorful, soft and pliable. They are perfect for tacos or fajitas.
How to Wring Dry the Zucchini
I find the best way to wring dry zucchini is using a cheesecloth. If you don’t own a cheesecloth or similar-type cloth, you can use paper towels but you will need quite a few.
Make sure you work in small batches. Don’t try to wring dry all the zucchini at once because you won’t get out enough moisture. For this recipe, which uses 1 lb of zucchini, I separated the zucchini into 10 small batches to wring dry.
Flour Substitutions for the Tortillas
To make these low carb, I used almond flour.
- If you don’t have dietary restrictions, you can use all purpose flour or breadcrumbs.
- For gluten-free you can use gluten-free flour or gluten-free breadcrumbs.
- For low carb or keto, you can use almond flour or pork rind breadcrumbs.
Cheese Substitutions
The cheese in this recipe works both as a binding agent and to add flavor to the tortillas. I used shredded mozzarella cheese but if you don’t like that you can substitute with other shredded cheeses like parmesan or Monterey jack. Make sure you use a pre-shredded packaged cheese because pre-shredded cheese is treated so that it has less moisture.
How to Make Zucchini Tortillas
- First you need to wring dry the zucchini. This is the most time consuming and hardest part. The rest is easy!
- Add the dried zucchini and remaining ingredients into a bowl and mix until thoroughly combined.
- Scoop batter onto baking sheets. Flatten batter until they form thin 5-inch circles.
- Bake until edges and surface start to brown.
Tips for Making Zucchini Tortillas
- Make sure to wring dry your zucchini as much as possible, otherwise your batter will have too much moisture.
- You want to flatten your zucchini tortillas until they are 5 inch circles. If they are too thick, they won’t be pliable.
- These tortillas need to be baked. Baking them will remove a lot of the moisture. They will not work if you try to cook them on the stove.
More Creative Zucchini Recipes
Post now updated with video. You can also find all my recipe videos on my youtube channel.
Zucchini Tortillas
Ingredients
- 1 lb zucchini shredded
- 2 large eggs
- 1/2 cup breadcrumbs or superfine almond flour see notes for other substitutions
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat to 375F. Line 2 baking sheets with parchment paper.
- Using a cheesecloth, wring dry the zucchini in small batches. I separated into 10 batches. You should be left with approximately 1 packed cup of zucchini when you are done.
- Place zucchini in a large bowl. Add eggs, breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Mix until everything is completely combined.
- Scoop up 1/4 cup of zucchini batter. Place onto prepared baking sheet. Place 4 zucchini batter mounds on each baking sheet, spacing them far enough apart so that you can form 5 inch circles.
- Flatten each mound until it forms a 5 inch circle. Place baking sheets into oven and bake for approximately 20 minutes or until edges turn a golden brown and surface also has browning. Let the zucchini tortillas cool before removing.
Video
Notes
- Slightly adapted from Eating Well
- Make sure you wring dry the zucchini in small batches to get rid of as much moisture as possible. If you zucchini is not dry enough, the batter will be too wet to work. I dried the zucchini in 10 small batches/clumps.
- I use this cheesecloth.*
- Instead of almond flour, you can use all purpose flour, breadcrumbs, pork rind breadcrumbs or gluten free flour or breadcrumbs.
- Instead of mozzarella cheese, you can use other cheeses like parmesan or Monterey jack. Make sure you use pre-shredded cheese because pre-shredded cheese has less moisture than freshly shredded cheese.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Nutrition estimate is calculated using superfine almond flour.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I use a potato ricer to squeeze out water from grated zucchini’s. It works fantasticc
That’s a great tip!
My family tried this recipe. We were hesitant and unsure how they were going to taste, BUT they were awesome. The flavor of the tortillas blended well with the toppings. They held up well with shredded beef, lettuce, tomato, etc. All the family liked the tortillas. Definitely will make again.
That’s great! We’re so glad they were a hit.
These are so delicious! I have made them several times and used different cheeses. Also used almond meal, as that is what’s I had and they always turned out great. Thank you for the recipe.
We’re so glad you love them!
I would love to try this recipe but I am curious to know if you have tried it without eggs or cheese. Or if you might have a good sub for me to try.
Sorry, but we don’t have good subs for you.
This can be keep frozen?
We haven’t tried freezing these, so can’t say for sure how they will hold up.
Can you make them a few hours ahead of time or freeze or Eat immediately?
yes you can make them ahead and you can also freeze
These are amazing love this recipe!
I’ve gone full keto and use almond flower.
I have been salting the shredded zucchini to remove as much liquid as possible. I find the tortillas have amazingly good texture and are strong and pliable enough as much as as real flour tortilla.
Also added a touch of psyllium powder to add some more gluten like chew.
I’m so glad you enjoyed! thanks for sharing your experience
Can these be frozen after they’re baked?
yes
Can I store it in the freezer until i want to bake it?
It’s better to bake them and freeze after
How do you shred and wring dry? Do you use a good blender then twist the pulp in the cheesecloth?
I used a cheese grater to shred the zucchini. Then wring dry with cheesecloth
Could you put the zucchini in a food dehydrator to remove liquid?
Your zucchini may end up too dry that way
Instead of wringing out the water from the zucchini, salt it out.
Takes a bit longer, but takes no effort compared to wringing, and it gets out a ton of water.
I’ve tried salting zucchini to remove some of the water but I don’t believe it will remove as much water as wringing it dry