Gluten Free Zucchini Tortillas
- Preheat oven to 375°.
- In a large bowl, combine grated zucchini and 1 teaspoon salt; let sit 5 minutes. Using paper towels, squeeze out any excess liquid. Add pepper, baking mix, garlic powder, onion powder, cilantro and eggs; mix thoroughly.
- On a parchment-lined baking sheet, scoop ¼ cup zucchini mixture for each tortilla. Using a rolling pin or by hand, flatten mixture into discs of tortilla thickness. Bake until tortillas are firm and edges begin to brown, approximately 20-25 minutes. Remove from oven, let cool. Repeat with any remaining batter.
TIP: Too hot to use an oven? No problem! Quickly make these tortillas on the stove top. After rolling the mixture to tortilla thickness, cook in a nonstick skillet for 2-3 minutes per side or until golden toast points appear.
Recipe Courtesy of ALDI Test Kitchen
Calories 80 Total Fat 0g Sodium 770mg Total Carbohydrate 17g Fiber 1g Sugars 3g Protein 3g