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