Zucchini Wrapped In Tortillas Food

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 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-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.

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.

TEXAS ZUCCHINI WRAPS

Steps:

• Combine all of the ingredients (except tortillas, cheese and oil) in a large bowl and mix thoroughly.
• Heat oil in sauté pan.
• Add vegetable mixture and cook until zucchini is just tender.
• Spoon 3 to 4 tablespoons of the vegetable mixture onto a tortilla.
• Sprinkle with cheese.
• Optional: add salsa, hot sauce or sour cream.
• Roll tortilla into a"wrap" and serve while warm.
• I also made these last night using left over smoked turkey that we have and it was wonderful.

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.