Zucchini Tortillas

Yesterday, I was craving some enchiladas but was not at all excited at the thought of using store purchased corn tortillas, so I began roving my kitchen to find inspiration for a suitable replacement. My eyes lit on a giant zucchini my neighbor had just given me and I wondered if I might not be able to create something with that. I went into culinary adventure mode and pulled up my cauliflower pizza crust recipe adjusted a few things (namely using grated zucchini rather than cauliflower) and ended up with a very happy meal! It was a tiny bit time consuming because I had to make the “tortillas” first, let them cool and then prepare the rest of the ingredients but it was well worth it. Here’s what I did:

zucchini smZucchini Tortillas (grain-free)


3-4 cups of grated and drained zucchini (I grated the zucchini then wrapped it in a cheese cloth and squeezed all the juice out)
3 eggs
2 TBS coconut flour
1 TBS Nutritional Yeast
1 tsp cumin
dash of salt

zucchini tortillaDirections

Preheat oven to 350. Line a cookie sheet with parchment paper. Mix all ingredients together in a bowl. Spread on parchment paper. Pressing as thin as possible but making sure there are no holes or gaps. Put in oven and bake for about 20 minutes. Keep an eye on it, the baking time will vary depending on how thin it has been spread. Once it is firm with slightly browned edges, remove from oven and let cool. I removed mine from the parchment paper and let it cool on a baker’s rack so it wouldn’t stick. I used them for Autumn Enchiladas but I’m quite sure they can be used for any number of things...they’re also delicious on their own.