Zucchini Tortillas

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 6 tortillas

• Intensity: Moderate (requires careful water extraction and pan-handling)

Ingredients

• 3 medium zucchini (about 1.5 lbs total), washed, trimmed, and ends removed

• 1/2 tsp salt (to draw out moisture from the shredded zucchini)

• 1 large egg, lightly beaten (acts as the primary binder)

• 1 cup cassava flour (or gluten-free all-purpose flour blend; almond flour can be used for strict keto, though texture will be softer)

• 2 tbsp coconut flour (helps absorb excess moisture and achieve a pliable wrap consistency)

• 1 tbsp extra virgin olive oil (plus extra for brushing the skillet)

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Shred and Salt the Zucchini

1. Using a box grater or a food processor fitted with a grating attachment, finely grate the 3 medium zucchini.

2. Transfer the grated zucchini to a large mixing bowl and toss it with 1/2 tsp of salt.

3. Let the salted zucchini sit undisturbed for 10 minutes. This crucial resting time allows osmosis to draw out the excess water trapped inside the vegetable cells.

Step 2: Squeeze Out the Excess Moisture

1. Transfer the salted zucchini to a clean, tightly woven kitchen towel or heavy-duty cheesecloth.

2. Gather the corners of the towel tightly to form a pouch, hold it over the sink, and twist firmly.

3. Squeeze as hard as you possibly can to extract every last drop of liquid. Tip: Removing maximum moisture is the secret weapon to ensuring your dough isn’t soggy and actually binds properly.

Step 3: Mix the Dough

1. Transfer the thoroughly wrung, dry zucchini pulp back into the mixing bowl. Break up any dense clumps with a fork.

2. Add the lightly beaten egg, 1 tbsp olive oil, garlic powder, cumin, and black pepper. Stir well to combine.

3. Gradually fold in the 1 cup cassava flour and 2 tbsp coconut flour.

4. Mix with a spatula until a cohesive, slightly sticky dough forms. If the dough feels entirely too wet to handle after a minute of mixing, dust in an additional tablespoon of cassava flour.

Step 4: Divide and Roll the Tortillas

1. Divide the dough evenly into 6 equal portions and roll each portion into a smooth ball.

2. Place a piece of parchment paper on your counter, set a dough ball in the center, and top it with a second piece of parchment paper.

3. Using a rolling pin, roll the ball out thinly into an even 6-to-7-inch circle. If the edges crack slightly, use your fingers to gently patch them back together.

4. Carefully peel away the top layer of parchment paper.

Step 5: Cook the Tortillas

1. Heat a large non-stick skillet or cast-iron skillet over medium-high heat. Lightly brush the surface with a tiny bit of olive oil.

2. Carefully flip the rolled tortilla face-down onto the hot skillet (parchment side up), then gently peel away the remaining piece of parchment paper.

3. Cook for 2 to 3 minutes until the bottom develops light golden-brown spots and the edges begin to lift slightly.

4. Flip the tortilla using a thin spatula and cook for another 1 to 2 minutes on the second side until cooked through and lightly charred in spots.

5. Transfer the cooked tortilla to a clean plate and cover it with a warm kitchen towel to trap the steam, keeping them soft and pliable while you cook the remaining batches.

Chef’s Tips for Success

• Don’t Skip the Squeeze: Zucchini is naturally composed of over 90% water. If you skip wringing out the moisture with a dish towel, the dough will disintegrate into a paste and will not form a wrap.

• Storage and Reheating: Store leftover cooked tortillas in an airtight container separated by layers of parchment paper in the refrigerator for up to 4 days. Reheat them quickly in a dry skillet over medium heat for 30 seconds per side to restore maximum flexibility before serving.

• Flavor Variations: Feel free to customize the spice profile by adding a pinch of smoked paprika, chili powder, or finely chopped fresh cilantro directly into the dough mixture.

Nutrition Information

Serving size: 1 tortilla

• Calories: 115 kcal

• Total Fat: 3.5g

  • Saturated Fat: 0.8g

• Cholesterol: 31mg

• Sodium: 210mg

• Total Carbohydrates: 18g

  • Dietary Fiber: 3g

  • Sugars: 2g

• Protein: 3g