This zucchini tortillas recipe is so simple and produces pliable, soft taco shells that are perfect for your next taco night! The tortillas are SCD, Paleo, gluten free, grain free, and dairy free.
Taco bowls have been a weekly staple at my house and we all love them, but gosh have I missed soft taco shells!
Not only do we enjoy these for taco night, but I also love using them for breakfast filled with scrambled eggs, tomatoes, and avocado!
These zucchini taco shells are made with a handful of ingredients and while they don't taste exactly like traditional soft taco shells (I mean how could they, they're made with zucchini!) they do satisfy that craving.
Keys to successful zucchini tortillas
- You need to squeeze as much of the liquid out of the shredded zucchini as possible. If you don't, the tortilla with come out a bit too soft and will easy tear.
- Measure the shredded zucchini after squeezing out the liquid.
- When forming the tortillas they need to be thin but not too thin! After forming the first batch you'll have a better idea of just how thick to make them.
- I like to make mine on the smaller side and use ¼ cup of batter per tortilla, but you can easily use ½ cup for larger taco shells.
- There's no gluten holding these zucchini tortillas together so they are a bit on the softer/fragile side. As long as you don't fill them with too much food, you should be able to hold it like a soft taco and to eat.
Ingredients
Zucchini - Zucchini, yellow squash, or a combination of the two can be used for this recipe.
Cumin and Garlic Powder - Both of these are optional. Feel free to omit from the recipe or experiment with adding your own combination of herbs and spices!
Directions
Shred the zucchini, I use a box grater, and place on a thin tea towel. Sprinkle the zucchini with salt and allow to sit for 10 to 15 minutes (photo 1).
The salt will help draw moisture out of the zucchini.
Fold the towel around the zucchini and squeeze out as much liquid as possible (photo 2).
Just when you think there can't be any more liquid left, squeeze again!
Measure out 4 cups of zucchini and place in a large bowl. Stir in the eggs, almond flour, and spices (photo 3).
You might want to use your hands to ensure that it's evenly combined.
Scoop a ¼ cup of batter out onto a parchment lined baking sheet, leaving at least 2 inches of space around each mound of batter.
You may need to work in batches.
Use your fingers to evenly press the mixture into a thin, but not too thin, circle (photo 4).
Place the baking sheet in the over to bake for 15 to 20 minutes. The tortillas should be a brown on the edges.
Allow to cool for a few minutes before gently peeling the zucchini tortillas off the parchment paper and placing on a plate or cooling rack.
Fill the tortillas with your choice of fillings and enjoy!
How to store the zucchini taco shells
Any leftover tortilla shells can be stored in an airtight container in the refrigerator for 3 to 5 days.
Enjoy them cold or warm in the microwave or oven.
The tortillas can also be stored in the freezer for up to 3 months! Simply separate each tortilla with freezer paper and store in a freezer bag or airtight container.
Be sure to check out these recipes that go perfectly with the zucchini tortillas recipe!
- Homemade Mild Taco Seasoning
- Refried Black Beans
- Pineapple Avocado Salsa
- Broccoli Dip (Broccomole)
- Cumin Lime Tortilla Chips
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Recipe
Zucchini Tortillas Recipe
Ingredients
- 1 ½ to 2 pounds zucchini
- 2 large eggs
- 1 cup almond flour
- ½ teaspoon salt
- ¼ teaspoon cumin optional
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Shred the zucchini, I use a box grater, and place on thin kitchen towel. Sprinkle with salt and allow the zucchini to rest for 10 minutes.
- Wrap the towel around the zucchini and squeeze as much of the liquid as possible out of the zucchini. This is the most important step of the recipe and you're going to need to squeeze a lot!
- Put 4 cups of the zucchini in a large bowl and stir in the eggs, almond flour, and spices until very well combined.
- Measure out a ¼ cup of the mixture and place on the baking sheet, leaving at least 2 inches of space around each little mound of batter. Depending on the size of your baking sheet you'll need to work in batches.
- Use your fingers to evenly press the mixture into thin, but not too thin, circles.
- Bake on the middle rack of the oven for 15 minutes until the tortillas are firm and the outer edges have browned.
- Allow to cool for a few minutes before gently peeling the tortillas off the parchment paper and transferring to a plate.
- Fill with your favorite taco ingredients and enjoy!
Notes
- Tortillas can be stored in an airtight container in the refrigerator for 3 to 5 days. They can also be separated with wax paper and stored in a freezer bag or airtight container in the freezer for up to 3 months.
- The tortillas are soft and will easily tear if overfilled with food.
Lara
My husband was so happy to eat tacos again!! He loved them!
Jennifer Brown
Yay! So happy he enjoyed them!