Keto Zucchini Tortillas (Print Version)

# Ingredients:

→ For the tortillas

01 - 1.5 pounds zucchini (about 680 grams or 1 large zucchini), shredded
02 - 1 teaspoon salt
03 - 1 cup low-moisture mozzarella cheese (120 grams), shredded
04 - 1 large egg, whisked
05 - 1 tablespoon olive oil or avocado oil, for baking

# Instructions:

01 - Shred the zucchini and place it in a colander over the sink. Add 1 teaspoon of salt, stir to combine, and let the mixture sit for about 10 minutes to draw out moisture.
02 - Meanwhile, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and brush or spray with oil to prevent the tortillas from sticking.
03 - Using your hands, press the liquid out of the shredded zucchini in the colander. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out any remaining liquid. You can also use paper towels to absorb excess moisture if preferred.
04 - In a mixing bowl, combine the squeezed zucchini, shredded mozzarella cheese, and whisked egg. Stir everything together until well incorporated.
05 - Scoop about ¼ cup of the mixture for each tortilla onto the lined baking sheet. Shape each portion into a flat circle approximately 5 inches in diameter. Bake for about 18 minutes, until the cheese turns golden-brown.
06 - Allow the tortillas to cool for 5 minutes on the baking sheet before carefully removing them with a spatula. Fill with your desired toppings or use as wraps.

# Notes:

01 - These keto-friendly tortillas are extremely versatile and can be used for tacos, quesadillas, or as a bread substitute for sandwiches.
02 - You can store the tortillas in a covered container in the refrigerator for up to 4-5 days.
03 - While the recipe calls for just salt, you can customize the flavor by adding pepper, garlic powder, onion powder, or other spices to the mixture.

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