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 sprinkle with salt, letting it sit for about 5 minutes.
Squeeze out excess water from the zucchini and place it in a mixing bowl.
Preheat the oven to 375°F and line two baking sheets with parchment paper.
Add eggs and minced onion to the zucchini and mix well.
In a separate bowl, combine the dry ingredients and then mix them into the zucchini mixture.
Use a ¼ cup measuring cup to scoop the batter onto the baking sheets, forming flat circles.
Bake for 7 minutes, then switch the baking sheets' positions and bake for an additional 7 minutes or until cooked to your liking.
Let the tortillas cool before removing them from the baking sheet.

Servings

Calories

Total fat

Total carbohydrates

Total protein

Sodium

0mg

Cholesterol

0mg