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Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:8Yield:8 tortillasJump to Nutrition Facts
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:8Yield:8 tortillas
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Yield:8 tortillas
Yield:
8 tortillas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundzucchini, shredded (3 1/2 cups)1teaspoonsalt2eggs, beaten½cupgluten-free all-purpose flour or almond flour½cupshredded pepper Jack cheese2scallions, finely chopped½teaspoonground cumin
Cook Mode(Keep screen awake)
Ingredients
1poundzucchini, shredded (3 1/2 cups)
1teaspoonsalt
2eggs, beaten
½cupgluten-free all-purpose flour or almond flour
½cupshredded pepper Jack cheese
2scallions, finely chopped
½teaspoonground cumin
DirectionsPosition racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.TipsTo make ahead: Refrigerate tortillas in a covered container for up to 3 days. To reheat in the microwave, place a tortilla between 2 sheets of paper towel. Microwave on High for 15 to 20 seconds.Originally appeared: EatingWell.com, March 2018
Directions
Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.TipsTo make ahead: Refrigerate tortillas in a covered container for up to 3 days. To reheat in the microwave, place a tortilla between 2 sheets of paper towel. Microwave on High for 15 to 20 seconds.
Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.
Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.
Tips
To make ahead: Refrigerate tortillas in a covered container for up to 3 days. To reheat in the microwave, place a tortilla between 2 sheets of paper towel. Microwave on High for 15 to 20 seconds.
Originally appeared: EatingWell.com, March 2018
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Nutrition Facts(per serving)79Calories3gFat8gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
