Description

These low carb zucchini tortillas are a delicious and healthy alternative to traditional tortillas. Made with fresh zucchini, vibrant bell pepper, leafy spinach, eggs, and a blend of cheeses, they are perfect for anyone looking to enjoy a low carb meal without sacrificing flavor. The tortillas are easy to prepare, versatile, and can be customized to accommodate vegan and lower-fat diets. Ideal for breakfast, lunch, or dinner, these zucchini tortillas bring a nutritious and tasty twist to your table.

Ingredients

Scale

Vegetables

2 medium Zucchini
1 medium Bell Pepper (or mushrooms as a substitute)
2 cups Spinach (or kale for a heartier option)

Wet Ingredients

4 large Eggs (or flaxseed meal mixed with water for vegan option)
2 tablespoons Olive Oil (or vegetable broth for a lower-fat option)

Dairy

2 cups Cheese Blend (e.g., Mozzarella, Cheddar) (or dairy-free cheese for a vegan alternative)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Dice the bell pepper or mushrooms and chop the spinach or kale finely.
Mix the Ingredients: In a large bowl, combine the grated zucchini, diced bell pepper, and chopped spinach. Add the eggs (or flaxseed mixture for vegan option) and cheese blend (or dairy-free cheese). Mix well until all ingredients are evenly incorporated.
Heat the Pan: Warm a non-stick skillet or frying pan over medium heat and add the olive oil (or vegetable broth for low-fat option) to coat the surface evenly.
Cook the Tortillas: Spoon a portion of the mixture into the pan, flattening it gently into a circular tortilla shape about 1/4 inch thick. Cook each tortilla for approximately 5-7 minutes on one side until golden brown and set, then carefully flip and cook another 5-7 minutes until fully cooked through and firm.
Serve and Enjoy: Remove the tortillas from the pan and place on a paper towel to absorb any excess oil. Serve warm with your favorite toppings such as avocado, salsa, or sour cream.

Notes

To reduce moisture in zucchini, ensure it is well squeezed to avoid soggy tortillas.
Customize vegetables based on availability or preference.
For a vegan version, replace eggs with flaxseed meal mixed with water and use dairy-free cheese alternatives.
Use vegetable broth instead of oil for a lower-fat option.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for best texture.