Grilled Zucchini Tortillas
Grilled zucchini tortillas offer a unique twist on traditional tortillas, packing in more nutrition and flavor with zucchini! These zucchini tortillas provide a light and nutritious base for various fillings, from grilled vegetables to savory plant-based proteins and creamy spreads.
Equipment
Ingredients
- 1 ½ cups zucchini grated
- 1 cup cornmeal finely ground
- ¼ cup arrowroot powder
- 1 tbsp flax meal
- 2 tsp tamari low sodium
- 1 tsp onion powder
- ¼ cup water
Instructions
- Add the cornmeal, arrowroot powder, flax meal and onion powder to a bowl and stir well.
- Add the zucchini and stir until well coalted.
- Stir in the tamari and water and massage with your hands. Press mixture into a ball and let sit for a few minutes.
- Divide ball into four pieces and shape them into balls. Press each ball into a tortilla between two sheets of parchment paper using a tortilla press or a rolling pin.
- Gently remove the parchment from the top side of the tortilla. Keep the bottom piece on to transfer the tortilla to a griddle or non-stick pan and then very gently peel the parchment from the tortilla.
- Flip tortilla and cook on the other side.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 202kcalCarbohydrates: 39gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 175mgPotassium: 276mgFiber: 5gSugar: 2gVitamin A: 93IUVitamin C: 8mgCalcium: 20mgIron: 2mg
Tasty!
What can you replace the cornmeal with?
I don’t see a temp for the griddle/pan.
Do I assume medium heat?
Cast-iron pan?
Not quite a flatbread and may eat like a tostada, but a great easy and small recipe for no leftovers. 🙂 It reads like that anyway.
Love your work.
Yes, I used medium/high heat. It is a carbon steel pan. Much lighter than cast iron.