Zucchini Tortillas

WW Zucchini Tortillas

✅ Servings: 6 small tortillas

✅ Estimated WW Points: 1 point per tortilla

📝 Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini) – 0 points
• 1/4 cup shredded reduced-fat mozzarella or cheddar – 2 points
• 2 eggs – 0 points
• 1/4 cup oat flour or almond flour – 2–3 points
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt & pepper, to taste
• Optional: chopped herbs (cilantro, parsley)

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and spray lightly with cooking spray.
2. Grate the zucchini, then place in a clean towel or cheesecloth and squeeze out all the excess water. You want it as dry as possible.
3. In a bowl, combine zucchini, eggs, cheese, flour, and spices. Mix until fully combined.
4. Scoop the batter into 6 mounds on the baking sheet. Use a spoon or spatula to flatten each into a 5–6 inch circle (like a tortilla).
5. Bake for 15–20 minutes, flip carefully, then bake for another 5–10 minutes, or until golden and firm.
6. Let cool slightly before using as wraps, taco shells, or sandwich holders.

🧮 WW Points Estimate:

💡 Tips:

• Make them crispy by placing under the broiler for 1–2 minutes.
• Store in the fridge up to 3 days or freeze with parchment between layers.
• Great for breakfast burritos, quesadillas, or mini pizzas!