These easy Zucchini Tortillas are a great alternative for tacos any time of the day, made grain-free using coconut flour or other flour alternatives. Perfect for breakfast, lunch, or dinner.
1: Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2: Coarsely grate your zucchini, then place half the shreds in a cheese cloth and squeeze out the excess liquid. Repeat with the other half.
3: In a large bowl, combine the zucchini, mozzarella, eggs, coconut flour, oregano, garlic powder, and salt. Mix until completely incorporated.
4: If there is excess liquid, add 1 more tablespoon of flour if needed.
5: Form large balls from the mixture and flatten them on the baking sheet to create round tortilla shapes.
6: Spray the tops with olive oil and bake for about 25 minutes, or until golden on top.
