Gluten Free Zucchini Tortillas

Gluten Free Zucchini Tortillas

Directions:                    

  1. Preheat oven to 375°.
  2. 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.
  3. 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