ZUCCHINI TORTILLAS new york times recipes




The ingredients for these tortillas include zucchini, eggs, cheese, and baking soda. They are abundant in calcium and protein and low in carbohydrates.You may eat them straight or make wraps, tacos, or quesadillas with them.


  • 2 big, shredded zucchini
  • two huge eggs
  • 2 cups of cheddar cheese, shredded
  • A quarter teaspoon of baking powder
  • 14 teaspoon of salt


Set the oven to 375 degrees Fahrenheit.
Place the shredded zucchini in a heavy dish towel. Squeeze the zucchini to remove as much liquid as you can. When you think you’ve gotten everything out, unroll the towel and let it rest for a while before trying again. Avoid skipping the second stage; the zucchini must be very dry.
Add the eggs, shredded cheddar, baking soda, and salt to the very dry zucchini in a mixing basin.
Scoop the dough onto a silicone-lined baking sheet, pat into a very thin circle, and measure out 1/4 cup for tiny tortillas or 1/2 cup for large tortillas. The only moisture present should come from the egg.

15 to 20 minutes of baking, or until golden and firm.
Before removing the silicone mat, let them cool just a little bit.
You can either consume them right away or keep them in the refrigerator for up to three days in an airtight container.

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