Gluten Free Zucchini Tortillas
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yields: 16 tortillas
Ingredients:
- 3 zucchini, grated
- 2 teaspoon Stonemill Iodized Salt, divided
- 1 teaspoon Stonemill Black Pepper
- 1¼ cups liveGfree Gluten Free Baking Mix
- 1 teaspoon Stonemill Garlic Powder
- 1 teaspoon Stonemill Onion Powder
- 1 tablespoon chopped cilantro
- 2 Goldhen Large Eggs, lightly beaten
Directions:
- 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