stack of zucchini tortillas

Keto Zucchini Tortillas

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Make these easy Keto Zucchini Tortillas with just 3 ingredients! Sturdy and flexible, fill them with your favorite toppings.

Once again, our zucchinis have overtaken our garden! But I’m not complaining, what a blessing indeed! Now it’s time to find good use for this healthy, low-carb vegetable. Thankfully, it’s a versatile squash that works perfect for both savory dishes and desserts, like my Zucchini Ground Beef Casserole, Creamed Zucchini, Zucchini Yogurt Bread, or my fudgy Keto Zucchini Brownies. The possibilities are nearly endless!

This time I tried something different with my reliant zucchini – tortillas! I wanted to make an easy tortilla recipe for a while, so why not try it with zucchini. Since they are so easy and quick to prepare, they work great for your dinner soft tacos. Or make them the night before and have them ready for your breakfast tortillas! The zucchini tortillas have a mild, cheesy flavor that works great with just about any filling – ground beef, shredded chicken, scrambled eggs, avocados, you name it.

How to make zucchini tortillas!

We only need 3 wholesome and low-carb ingredients to make our tortillas: zucchini, shredded low-moisture mozzarella, and one egg. The zucchini needs to be shredded and the liquid squeezed out. Then simply stir together the zucchini and mozzarella with one whisked up egg. That’s the tortilla mixture!

To shape the tortillas, place 1/4 cup of mixture for each tortilla on your lined baking sheet and shape into a circle of about 5 inches. Bake for 18 minutes until the cheese is golden-brown and done.

No grains, no corn, no flours needed to make these zucchini tortillas!

Tips for making keto tortillas!

Zucchini. You need around 1.5 pounds of zucchini, which is about the size of one large zucchini or two medium zucchinis. Shred the zucchini, place in a colander, and sprinkle with some salt to help extract the liquid (place the colander in your sink). I first squeeze out the liquid with my hands, then place the shredded zucchini in a clean kitchen towel, and squeeze the towel with the zucchini to press out more liquid. You really want most of the moisture out.

Mozzarella. You can use either pre-shredded cheese or shred it yourself. Just make sure to use low-moisture mozzarella.

Spices. I only add salt to my tortilla mixture, but you can spice it up by adding pepper, garlic or onion powder, or anything else you like.

Lined baking sheet. Bake your tortillas on a large baking sheet lined with parchment paper. If you only have a small baking sheet, you can easily bake in batches. I also brush the baking sheet with oil (you can use spray if you have it) to keep the baked tortillas from sticking to the parchment.

Baking time. Baking time is about 18 minutes. You want to bake the tortillas until the cheese looks golden brown. Don’t overbake, as otherwise the tortillas will turn out crispy.

Storage. You can easily make the tortillas ahead of time and store in a closed container in your fridge for 4-5 days before serving.

Fill them up and enjoy!

baked keto zucchini tortilla.

MORE LOW-CARB ZUCCHINI RECIPES

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Zucchini Brownies
Hot out of the oven Zucchini Ground Beef Casserole - Keto, Paleo
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Sliced Keto Zucchini Bread Mini Loaves.
Zucchini Bread
stack of zucchini tortillas

Keto Zucchini Tortillas

Make these easy Keto Zucchini Tortillas with just 3 ingredients! Sturdy and flexible, fill them with your favorite toppings.
4.67 from 6 votes
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 38 minutes
Course Breakfast, dinner, Side Dish
Cuisine American, Mexican
Servings 8 tortillas
Calories 81 kcal

Ingredients
  

  • 1.5 pounds zucchini ca. 680 grams, shredded (1 large zucchini)
  • 1 tsp salt
  • 1 cup mozzarella 120 grams, shredded, low-moisture
  • 1 large egg whisked
  • 1 tbsp oil for baking, olive oil or avocado oil

Instructions
 

  • Shred zucchini and place in colander over sink. Add 1 tsp of salt, stir, and let sit for ca. 10 minutes.
  • In the meantime, preheat oven to 400 ℉ (204 ℃). Line large baking sheet with parchment paper and brush (or spray) with oil to prevent tortillas from sticking.
  • With your hand press liquid out of shredded zucchini and place on clean kitchen towel. Wrap towel around zucchini and squeeze out any remaining liquid (you could also use paper towels to absorb excess liquid.
  • Place zucchini, shredded mozzarella, and whisked egg in bowl. Stir together.
  • Scoop ¼ cup of mixture for each tortilla on lined baking sheet. Shape each portion into a flat circle of about 5 inches. Bake for ca. 18 minutes until cheese looks golden-brown.
  • Let cool down for 5 minutes and carefully remove with spatula. Fill as desired.
  • Store tortillas in covered container in fridge for up 4-5 days.

Video

Notes

Mozzarella. You can use either pre-shredded cheese or shred it yourself. Just make sure to use low-moisture mozzarella.
Spices. I only add salt to my tortilla mixture, but you can spice it up by adding pepper, garlic or onion powder, or anything else you like.

Nutrition

Serving: 1tortillaCalories: 81kcalCarbohydrates: 3gProtein: 5gFat: 6gFiber: 1gSugar: 2g
Keyword Keto bread, keto tortillas
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2 Comments

  1. 5 stars
    Sold! These were excellent. My neighbor gave us the biggest most obscene zucchini and I normally dont like them that big, but it was great for this recipe. I still have 3/4 of the biga$$ zucchini left, but I plan on making more!

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