Recipe: Zucchini Tortillas

Ingredients

1 pound zucchini or Summer squash
1 teaspoon salt
2 large eggs
1½ ounce onion or two medium scallions, minced
1½ teaspoon lemon pepper
½ teaspoon baking powder
½ cup almond flour
¼ cup oat fiber or Bob's Red Mill GF Baking Mix or more almond flour or coconut flour
½ cup finely grated Parmesan cheese

Grate the zucchini and mix with salt, letting it sit for 5 minutes before squeezing out excess moisture.
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Combine the eggs and minced onion with the zucchini in a bowl.
Mix the dry ingredients in a separate bowl and then combine with the wet ingredients until incorporated.
Scoop ¼ cup of the batter onto the baking sheets and flatten into circles.
Bake for 7 minutes, then switch the pans and bake for another 7 minutes or until cooked to your liking.
Allow the tortillas to cool slightly before removing them from the baking sheets.

Servings

Calories

Total fat

Total carbohydrates

Total protein

Sodium

0mg

Cholesterol

0mg