Flourless Zucchini Tortillas with Pluck
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 cup arrowroot flour
- 2 tablespoons coconut flour
- 3/4 teaspoons Pluck seasoning
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt or sea salt
- 1/4 teaspoon black pepper
- Step 1
Preheat oven to 350
- Step 2
Line a baking sheet with parchment paper
- Step 3
Grate zucchini and squeeze in paper towel to remove excess water. Measure 1 cup of zucchini and add to bowl.
- 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.
- Step 5
Using an ice cream scoop (or measuring cup), scoop batter and place on prepared baking sheet.
- 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).
- Step 7
Bake for 20-25 minutes until the tortilla is slightly brown on the edges.
- Step 8
Remove from oven and cool on a rack.
- Step 9
Can be eaten warm or cold with your favorite fillings.
- Step 10
Leftover tortillas freeze well for up to 2 months if placed in a glass container separated by parchment squares.
- Step 11
Makes 3-4 tortillas depending on the amount of batter used.