cook / by Erica Ptak
Gluten-free Zucchini Tortillas
Servings Size: 4 1 cup shredded zucchini with the water squeezed out 1 egg cup arrowroot flour 2 tbsp coconut flour 1 tsp dried oregano ½ tsp garlic salt ¼ tsp ground pepper
Grate approx. four small zucchinis using a cheese grater. Squeeze out as much of the water as you can into a separate bowl using your hands and then paper towels to drain out any excess water. Take 1 cup of the shredded zucchini and add it to a mixing bowl. Next, add in all other ingredients: arrowroot flour, coconut flour, egg, and spices. Take approx. one-third of the batter and scoop the mixture onto parchment paper with a light coating of non-stick cooking spray. Spread out the mixture into thin round tortillas. The tortillas will not expand so don’t worry about placing them too close together. Place the tortillas in a 350-degree oven for 30 minutes. Serve warm or at room temperature with your favorite toppings. Enjoy!
24
ScottsdaleHealth
04/19
Erica Ptak is the co-founder and principal of A+E Creative Co., a local brand marketing and communications studio. For more information, visit aecreativeco. com or visit her Instagram at @aecreativeco.