Ingredients

The following ingredients have 4 Servings
  • 1 lb zucchini (shredded)
  • 2 large eggs
  • 1/2 cup breadcrumbs or superfine almond flour (see notes for other substitutions)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instruction

  • Preheat to 375F. Line 2 baking sheets with parchment paper.
  • Using a cheesecloth, wring dry the zucchini in small batches. I separated into 10 batches. You should be left with approximately 1 packed cup of zucchini when you are done.
  • Place zucchini in a large bowl. Add eggs, breadcrumbs/flour, cheese, onion powder, garlic powder, salt. Mix until everything is completely combined.
  • Scoop up 1/4 cup of zucchini batter. Place onto prepared baking sheet. Place 4 zucchini batter mounds on each baking sheet, spacing them far enough apart so that you can form 5 inch circles.
  • Flatten each mound until it forms a 5 inch circle. Place baking sheets into oven and bake for approximately 20 minutes or until edges turn a golden brown and surface also has browning. Let the zucchini tortillas cool before removing.