How to Make Zucchini Tortillas

Ingredients

• 4 cups grated zucchini or combination of zucchini and yellow summer squash (about 4 medium)
• ½ teaspoon fine sea salt
• 1 cup shredded sharp cheddar cheese or grated Parmesan cheese (about 4 ounces)
• 1 large egg
• 1 tablespoon coconut flour
• 1 teaspoon Taco Seasoning

1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper and grease the paper well with coconut oil spray. Set aside.
2. Place the zucchini in a colander over a sink. Sprinkle with the salt and let sit for 5 minutes to draw out the moisture.
3. After 5 minutes, use your hands to squeeze out the moisture from the zucchini. Place the zucchini in a large mixing bowl with the cheese.
4. Add the egg, coconut flour, and taco seasoning and mix well with your hands.
5. Using a ⅓-cup measuring cup or your hand, scoop up six portions of the “dough” and place them on a lined baking sheet, 3 to 4 inches apart. Use your fingers to spread out each mound of dough into a 3½-inch tortilla. Repeat with the rest of the dough and second baking sheet.
6. Bake for 12 to 15 minutes, until light golden brown. Remove from the oven and let cool on the baking sheets. Once the tortillas are cool enough to touch, remove them from the parchment and enjoy!