Zucchini Tortillas

My household is on the LOW CARB train, but I will not deprive myself of tacos!  This simple recipe saved the day!  The seasoning can be altered to personal preference, so be creative!   As you get to know me, you will notice that I like easy and quick meals, especially during the work week.  Shout out to Trader Joe's to help me create a delicious dinner in 30 minutes.

I like to stuff these tortillas with Trader Joe's prepared Carnitas, Pepper Jack Cheese, Salsa Verde and plenty of onions, cilantro and lime.  I recently discovered that Fire Roasted Peppers add another level of flavor that made my tummy smile!

3 medium zucchini grated (4-5 cups)
1/2 cup grated Parmesan
1/4 cup bread crumbs
2 beaten eggs
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/8 tsp. ground coriander
1/4 tsp salt
1/2 tsp ground pepper






Preheat oven to 450°

Line 2  cookie sheets with parchment paper.

It's very important to squeeze the excess water out of the grated zucchini.  I use a cheese cloth to do this.  If you don't have a cheese cloth, use a clean kitchen towel.

Mix all the ingredients together and use a 1/4 cup to scoop the mixture into 6 tortillas per sheet.  Pressed the mixture to a flat circle until they measure 5" wide.  Make sure there are no holes!

Bake 20- 25 minutes or until the edges are golden brown.

Allow to cool, then peel from parchment.  Refrigerate leftovers in air tight container.