Breakfast Zucchini Tortillas

Looking for a low-carb, veggie-packed twist on your morning routine? These Breakfast Zucchini Tortillas are light, flavorful, and super versatile. Made with shredded zucchini, eggs, and simple spices, they’re perfect as a gluten-free tortilla swap or as a base for wraps, tacos, or breakfast burritos. Whether you’re meal-prepping for the week or making a fresh batch in the morning, these tortillas are a wholesome and satisfying way to start your day.

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Why You’ll Love This Recipe
Naturally Low-Carb – Skip the flour and enjoy a lighter, veggie-based tortilla.
Packed with Veggies – Great way to sneak more greens into your breakfast.
Flexible and Foldable – Perfect texture for rolling or folding like traditional tortillas.
Gluten-Free & Grain-Free – Ideal for special diets without sacrificing taste.
Customizable – Add your favorite herbs, cheese, or spices to mix things up.

Ingredients You’ll Need

• 2 medium zucchinis, shredded (about 2 cups packed)
• 2 large eggs
• ⅓ cup grated cheese (cheddar, mozzarella, or feta)
• 2 tbsp almond flour or oat flour
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Olive oil spray or parchment paper (for baking)

Optional Add-Ins

• 1 tbsp fresh herbs (parsley, dill, or chives)
• 1 tbsp nutritional yeast (for a cheesy flavor)
• Pinch of chili flakes (for heat)

Tools You’ll Need

• Box grater
• Mixing bowl
• Cheesecloth or clean kitchen towel
• Baking sheet
• Parchment paper or silicone mat
• Spatula

Step-by-Step Instructions
Step 1: Prep the Zucchini

1. Grate the zucchinis using a box grater and place them in a clean kitchen towel or cheesecloth.
2. Squeeze out as much water as possible—this step is crucial to avoid soggy tortillas.
3. You should be left with about 1 to 1¼ cups of dry zucchini.

Step 2: Make the Batter

1. In a large mixing bowl, combine the squeezed zucchini, eggs, cheese, flour, garlic powder, onion powder, salt, and pepper.
2. Mix until well combined. The mixture should be slightly thick and scoopable.

Step 3: Shape the Tortillas

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or a silicone mat.
3. Scoop about ¼ cup of the zucchini mixture onto the sheet and use a spatula to spread it into a thin, round circle (about 6 inches wide).
4. Repeat with remaining batter, leaving space between each.

Step 4: Bake the Tortillas

1. Bake for 15 minutes, then carefully flip each tortilla using a spatula.
2. Bake for another 5–8 minutes until golden and firm to the touch.
3. Let cool slightly before removing from the tray.

Step 5: Serve or Store

1. Use immediately as a wrap or tortilla base.
2. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
3. Reheat in a skillet for a crisp edge or microwave for a softer wrap.

Tips for the Best Zucchini Tortillas
Squeeze Thoroughly – Removing moisture is the most important step.
Don’t Overcrowd the Tray – Keep space between tortillas for even baking.
Use Cheese for Binding – Cheese not only adds flavor but also helps hold the tortillas together.
Flip Gently – Use a wide spatula and flip with care to avoid tearing.
Customize It – Feel free to mix in spices like cumin, paprika, or Italian herbs.

Serving Suggestions
Classic Breakfast Wrap – Fill with scrambled eggs, spinach, and avocado.
Mini Breakfast Tacos – Add black beans, salsa, and a dollop of yogurt or hummus.
Snack with Dips – Slice into wedges and serve with guacamole, hummus, or Greek yogurt dip.
Light Lunch Wrap – Add grilled chicken, cucumbers, and feta for a Mediterranean vibe.
Kids’ Favorite – Roll up with cheese and turkey for a healthy lunchbox treat.

How to Store & Reheat
Storing:

• Refrigerate: Keep in an airtight container for up to 4 days.
• Freeze: Separate with parchment paper and freeze in a zip-top bag for up to 2 months.

Reheating:

• Skillet: Warm on a dry pan over medium heat for 1–2 minutes per side.
• Oven: Reheat at 350°F (175°C) for 5–7 minutes.
• Microwave: Heat on a plate for 20–30 seconds.

Frequently Asked Questions
1. Can I make these dairy-free?
Yes, skip the cheese or use a plant-based cheese alternative.

2. Can I make them egg-free?
Try using a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) but note they may be more fragile.

3. Are these keto-friendly?
Yes, especially if you use almond flour and a low-carb cheese.

4. What kind of cheese works best?
Cheddar, mozzarella, or feta are great options—just avoid very soft cheeses that release moisture.

5. Can I make the batter ahead?
Yes, just store in the fridge for up to 24 hours and stir before using.

Final Thoughts
Breakfast Zucchini Tortillas are the perfect blend of health and convenience—easy to make, packed with veggies, and incredibly versatile. Whether you’re wrapping up your favorite breakfast fillings, using them for lunch wraps, or enjoying them as a snack, these tortillas are a delicious way to power through the day.
Try them once, and they’ll quickly become a staple in your breakfast rotation.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 120 | Protein: 6g | Carbohydrates: 5g | Fat: 8g | Fiber: 1g | Sodium: 250mg

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