We are obsessed with these! Been making this for a few weeks in a row!

1 teaspoon garlic powder
1 teaspoon onion powder

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the dry zucchini, egg, grated cheese, coconut flour, salt, pepper, garlic powder, and onion powder.
Mix everything together until well combined and the mixture holds together.
Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin, round shape, resembling a tortilla.
Bake in the preheated oven for about 20 to 25 minutes, or until the edges are golden and crispy.
Allow the tortillas to cool on the baking sheet for a few minutes before serving or using in your favorite dish.

Variations & Tips

Feel free to customize the spices in these zucchini tortillas to suit your taste. Adding a teaspoon of cumin or paprika gives them a nice kick. For a dairy-free version, omit the cheese and add an extra egg to help bind the ingredients. If you’re not a fan of coconut flour, almond flour can be used in its place, though you might need to adjust the amount slightly to achieve the right dough consistency.