Snack

Zucchini Tortillas is for Snack.

Zucchini Tortillas takes 10 minutes to prepare.

Zucchini Tortillas takes 20 minutes to cook.

Zucchini Tortillas makes 6 servings.

The ingredients for Zucchini Tortillas are:

1 cup Zucchini - Steamed or raw
1 large Egg, fresh, whole, raw
50 grams Arrowroot flour
2 tbsp Bob's Red Mill Organic Coconut Flour (2 tbsp serving) (by ADDICTED2DONUTS)
.5 tsp Salt
.5 tsp Garlic powder

Here is how you make Zucchini Tortillas:

Preheat the oven to 180C. Prepare a baking tray covered with baking paper. Set aside. Wash the zucchini leave the skin on. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb. Using a 6cm mechanical ice cream scoop makerscoop some zucchini tortilla batter.and scoop out onto the baking paper. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together. Cool down on a rack to keep them moist. Eat hot or cold. Fill in with your tortilla filling of your choice: grilled chicken, salad, grated carrots etc.Serving Size:?1

The nutritional information for Zucchini Tortillas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 55.9

• Total Fat: 1.2 g
• Cholesterol: 31.0 mg
• Sodium: 212.9 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.4 g
• Protein: 1.7 g

Zucchini Tortillas is Mexican cuisine.

The dietary needs meet for Zucchini Tortillas is Low Carb