Best 11 Zucchini Wrapped In Tortillas Recipes

LOW CARB ZUCCHINI TORTILLAS FOR SOFT TACOS

Steps:

• Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
• Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
• Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
• Stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Place four mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
• Let the zucchini tortillas cool a bit before removing with a spatula to a cooling rack to cool. Makes 8.

ZUCCHINI TORTILLAS

Steps:

• Position racks in the upper and lower thirds of the oven. Preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place zucchini in a colander. Sprinkle with salt and toss to combine. Let stand for at least 10 minutes, then squeeze the zucchini with your hands to remove as much liquid as possible. Transfer to a medium bowl and add eggs, flour, cheese, scallions and cumin. Stir until well combined.
• Make four 1/4-cup mounds of the zucchini mixture on each baking sheet. Using your fingers or a fork, flatten each mound into a 5- to 6-inch circle. Bake, switching positions of the baking sheets halfway through, until browning in spots and around the edges, 16 to 20 minutes. Let cool for a few minutes before transferring to a rack to cool.

ZUCCHINI TORTILLAS: LOW-CARB, KETO-FRIENDLY AND HEALTHY

Steps:

• Preheat the oven to 350°F.
• Prepare a baking sheet, covering it with a layer of parchment paper. Lightly oil the parchment with olive oil to prevent your tortillas from sticking. Set the tray aside.
• Wash the zucchinis, and with the skins still on, use a box grater to shred the zucchini finely. Squeeze the grated zucchini to extract the zucchini juice. Wrap the zucchini in a clean, dry dishtowel and squeeze out as much excess water as you can. Sprinkling a little salt can help draw the water out of the zucchini further. Discard the zucchini water, and press the grated zucchini into a measuring cup to the 1 c. mark.
• In a large-sized mixing bowl, add your zucchini, beaten egg, oregano, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, and garlic salt or sea salt.
• Gently mix all of the ingredients with a wooden spoon, then use your hands to knead the batter into your tortilla dough. The fiber from coconut flour will reduce the moisture, and the dough should be moist but not runny. If your zucchini batter is too runny, add 1 extra Tbsp of coconut flour until you reach the right consistency.
• Scoop ~3 Tbsp of your dough and place onto a cast-iron tortilla press. Squeeze to flatten the dough.
• Repeat until you form 6 medium-sized tortillas, and place your grated zucchini tortillas on the lined baking sheet.
• Bake the low-carb tortillas for 20-30 mins or until the shells begin to brown around the edges and hold together.
• Place your taco shells on a wire rack to cool and cover them with a dishtowel to keep them moist.
• Serve and enjoy your Keto zucchini tortillas with the fillings of your choice!

ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)

Steps:

• Preheat the oven to 350 degrees F.
• In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
• In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
• In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
• Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.

CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
• Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
• Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
• Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.

YUMMY ZESTY ZUCCHINI WRAP

Steps:

• Heat olive oil in a pan.
• Add sliced zucchini, bell pepper and onion.
• Sauté approximately 10 minutes until done to your taste. Add salt and pepper.
• Spread 2 tbs guacamole on flour tortilla, or more if you are like me :).
• Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using.
• Wrap and serve either hot or cold.

ZUCCHINI POTATO TORTILLA

Steps:

• Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.
• While zucchini stands, peel potatoes and cut into 1/3-inch dice.
• Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.
• Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.
• Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.
• Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.
• Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.
• Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

TORTILLA ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
• Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
• Bake in preheated oven until cheese is melted, about 30 minutes.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

CHICKEN ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
• Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
• Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.