INSTRUCTIONS
Preheat the oven to 375 degrees F.
Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini. When you feel like you’ve gotten as much as you can out unroll the towel and allow it to rest for several minutes then try again. Do not skip the second step, the zucchini needs to be extremely dry.
Transfer the VERY dry zucchini to a mixing bowl and combine with the shredded cheddar, eggs, baking powder and salt.
Scoop the dough out using a 1/4 cup measuring cup for small tortillas, or 1/2 measuring cup for large tortillas and place on silicone lined baking sheet and pat into a very thin circle. The only moisture should be from the egg.
Bake for 15 to 20 minutes or until golden and firm.
Let them cool slightly before peeling off the silicone mat.
Enjoy them as you wish or store them in an airtight container in the refrigerator for up to 3 days.
NUTRITION (per tortilla, based on 8 small tortillas)
Calories: 153
Fat: 11g
Carbs: 3g
Fiber: 1g
Net Carbs: 2g
Protein: 10g
Calcium: 202mg
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