Diabetic Zucchini Tortillas (Low-Carb)
Makes: 4–6 tortillas
Net carbs: ~2–3 g each
Ingredients
- 1½ cups grated zucchini (about 1 medium)
- 1 large egg
- ½ cup shredded mozzarella or Mexican-blend cheese
- 2 tbsp almond flour
- ½ tsp garlic powder (optional)
- Salt & black pepper to taste
🔑 VERY IMPORTANT STEP
Place grated zucchini in a clean towel and squeeze out as much liquid as possible. This makes or breaks the tortillas.
Instructions
- Preheat oven: 400°F (205°C). Line a baking sheet with parchment.
- Mix: Combine zucchini, egg, cheese, almond flour, and seasonings.
- Form tortillas: Divide into portions and spread thin (6–7 inch circles).
- Bake: 12–15 minutes until set and lightly golden.
- Flip & finish: Flip carefully, bake 5 more minutes.
- Cool slightly: This helps them firm up and stay flexible.
Optional Pan Finish (Best Flexibility)
After baking, lightly pan-warm each tortilla in a dry skillet 30–45 seconds per side.
Why these work for diabetes
- ✅ Extremely low glycemic impact
- ✅ High fiber + protein
- ✅ No flour or sugar
- ✅ Great for tacos, wraps, quesadillas
Pro Tips
- Spread thin for wrap-style tortillas
- Use parchment only (they stick to foil)
- Store in fridge up to 4 days or freeze between parchment
Flavor Variations
- Mexican: add cumin + chili powder
- Italian: add oregano + basil
- Plain: skip garlic for neutral wraps
