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Flourless Zucchini Tortillas with Pluck

Cook Time: 25 min
Servings 4

Are you looking for another way to use summer zucchini? If so give this recipe a try. These soft zucchini tortillas are gluten-, grain-, and dairy-free and if you need a vegan option the recipe works just as well with a flax egg. Soft like a regular flour tortilla and sturdy enough to hold your favorite fillings from roasted veggies to grilled chicken.

  • 1 cup packed zucchini (grated)
  • 1 egg (or flax egg)
  • 1/3 cups arrowroot flour
  • 2 tablespoons coconut flour
  • 3/4 teaspoons Pluck seasoning
  • 1 teaspoon oregano
  • 1/2 teaspoons garlic salt or sea salt
  • 1/4 teaspoons black pepper
  1. Step 1

    Preheat oven to 350

  2. Step 2

    Line a baking sheet with parchment paper

  3. Step 3

    Grate zucchini and squeeze in paper towel to remove excess water. Measure 1 cup of zucchini and add to bowl.

  4. Step 4

    Add egg, arrowroot, Pluck, and other spices. Mix to combine. If the mixture is too wet, add an additional tablespoon of coconut flour.

  5. Step 5

    Using an ice cream scoop (or measuring cup), scoop batter and place on prepared baking sheet.

  6. Step 6

    Using your fingers, press the batter into a thin circle (about 4-5 inches in diameter, depending on the amount of batter you use).

  7. Step 7

    Bake for 20-25 minutes until the tortilla is slightly brown on the edges.

  8. Step 8

    Remove from oven and cool on a rack.

  9. Step 9

    Can be eaten warm or cold with your favorite fillings.

  10. Step 10

    Leftover tortillas freeze well for up to 2 months if placed in a glass container separated by parchment squares.

  11. Step 11

    Makes 3-4 tortillas depending on the amount of batter used.