4-ingredient Zucchini Tortillas (gluten-free)

These Zucchini Tortillas are delicious and made with just 4 ingredients that are all gluten-free, grain-free and these tortillas are a hit with kids, adults, anyone!

Whenever I feel like we need to get more veggies into our eats but we want to eat tacos or quesadillas or whatever – I whip up my zucchini tortillas! They are made with just 4 ingredients, take less than 30 minutes to make and my kids and husband and I all love them.

I love to make zucchini tortillas to share with my kids and put some scrambled eggs on top. Or they just eat them plain and dip them in ketchup or hummus or anything (they live to dip things in ketchup!). And they’re eating veggies, not complaining and I feel like I am winning for a hot minute.

And while the zucchini tortillas are baking, I like to think of what toppings I’m going to add on top. Sometimes I scramble a couple eggs and have mine as tacos. Other times I spread some hummus on top and chicken and do it has a flatbread type vibe. You can really use them however you are craving or using anything you have at home!

Tip: Make these and store extras in the freezer! I just defrost in microwave for 15-30 seconds and I like to crisp in oven if I have time or over skillet.

What ingredients are in zucchini tortillas:

• Shredded zucchini – squeeze out moisture so they aren’t too watery!
• Egg – I don’t recommend a flax egg here
• Shredded parmesan cheese – I haven’t tried another cheese or sub
• Almond flour – I haven’t tested subs here for flour

How to make easy tortillas made with zucchini:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
2. Add zucchini to large bowl and mix in egg, parmesan cheese, almond flour and spices
3. Spoon about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide and repeat for remainder of mixture
4. Bake shells for about 25 minutes and edges are brown and golden. Gently touch the center of the tortilla and if it is too mushy, add to oven for a couple more minutes
5. Allow the tortillas to cool for a few then remove and enjoy with desired toppings!

Best tips for success making zucchini tortillas:

• Make sure to squeeze the moisture out of the zucchini before mixing with ingredients! I use a dish towel or paper towels to squeeze shredded zucchini and get the water out
• I haven’t tested subs for this recipe so please follow as is to ensure these come out perfectly!
• Grease the baking sheet or use parchment paper so the tortillas don’t get stuck while cooking
• If batter looks too watery and isn’t sticking together, add more flour
• Feel free to double the recipe to make more to keep on hand

A few other healthy and crave-able veggie-loaded recipes:

One-Pot Creamy Broccoli Pasta

No-Boil Vegetarian Pasta Bake

Easy Gluten-free Pasta Primavera Recipe

Oven-Baked Paleo Veggie Chicken Nuggets

Print