Quick Description:
These zucchini tortillas are soft, bendable, and surprisingly delicious — all while being low-carb, keto-friendly, and gluten-free! Whether you’re new to clean eating or a seasoned meal prepper, this beginner-friendly recipe makes tacos, wraps, and snacks a whole lot healthier (and tastier).

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Cook Time: 15–18 minutes
  • Total Time: ~30 minutes
  • Servings: 4–6 small tortillas
  • WW Points: Approx. 1–2 per tortilla (depends on cheese & size)
  • Keto & Gluten-Free

🧾 Ingredients List:

  • 1 medium zucchini (grated, ~1 cup once squeezed) 🥒
  • 1/2 cup shredded mozzarella cheese 🧀
  • 1 large egg 🥚
  • 1/4 tsp garlic powder (optional for flavor)
  • Salt & pepper to taste
  • Optional: pinch of Italian seasoning or chili flakes 🌶️

🥣 Step-by-Step Instructions:

  1. Prep the Zucchini:
    Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible — this is the secret to non-soggy tortillas!
  2. Mix the Dough:
    In a bowl, combine the squeezed zucchini, shredded cheese, egg, garlic powder, and a pinch of salt and pepper. Mix well.
  3. Shape & Flatten:
    On a parchment-lined baking sheet, form small tortilla shapes (around 4–6, depending on size). Flatten each into a thin, round shape using your hands or a spoon.
  4. Bake:
    Bake at 400°F (200°C) for 15–18 minutes or until golden and edges are slightly crispy.
  5. Flip Optional (for extra texture):
    Flip tortillas halfway through if you want them more browned and crisp.

🔁 Substitution Tips:

  • Cheese: Swap mozzarella with cheddar or pepper jack for more flavor.
  • Zucchini: Try yellow squash as an alternative.
  • Egg-Free? Use flax egg (1 tbsp ground flax + 3 tbsp water).

💡 Recipe Variations:

  • Add taco seasoning to the mix for a Tex-Mex twist.
  • Stir in fresh herbs like cilantro or parsley for a refreshing flavor.
  • Want more protein? Add 1 tbsp almond flour or unflavored whey protein.

🥑 Serving Suggestions:

  • Use as a base for breakfast wraps (eggs + avocado)
  • Fill with shredded chicken or beef for taco night
  • Top with hummus and veggies for a light lunch wrap

🧊 Storage & Make-Ahead Info:

  • Fridge: Store in an airtight container up to 3 days.
  • Freezer: Freeze with parchment between layers. Reheat in a skillet.
  • Meal Prep Tip: Make a double batch and store flat in the freezer!

❓ FAQs:

Q: Can I make these dairy-free?
A: Try using dairy-free cheese shreds. The texture may change slightly but it works.

Q: Are these good for wraps or just tacos?
A: They’re flexible enough for both — just don’t overfill!

Q: How do I reheat them?
A: Use a skillet or toaster oven to keep them crisp!

💬 Personal Story:

I made these on a lazy Sunday when I had leftover zucchini and cheese — didn’t expect to fall in love! Now I batch-make them every week for wraps and snacks. They make eating low-carb feel fun again!