Zucchini Soft Tortilla Shells

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Zucchini Soft Tortilla Shells

There are so many zucchini right now and I am loving it!  My friend Kathy sent me to her garden as she is traveling and I decided to make these with my dinner.  I grilled up a chicken breast I seasoned with salt, pepper and Italian seasonings then I sautéed up some sliced peppers and onions then cut up an avocado - Dinner for me!  YUM....

Add any of your favorite spices!  You know mine are Italian...  Next time I may add in a few shakes of red pepper flakes.  All I can say is Paleo OMG you are delicious!



  • 2 medium zucchini (about 1 1/2 cups)
  • 1 large egg
  • 1/4 cup tapioca flour
  • 1 teaspoon sea salt, divided
  • 1/4 teaspoon freshly grated black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil


  1. Rinse and slice both ends of your zucchini.  Using your food processor add the shredding disk and put zucchini through one at a time.  Remove and place in a colander.  Sprinkle about 1/2 teaspoon of sea salt, cover with a paper towel and let sit for 20 minutes.

  2. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and drizzle with a little olive oil.

  3. In a large mixing bowl add zucchini, egg, tapioca flour, 1/2 teaspoon sea salt, pepper, garlic powder, basil and parsley.  Combine well.

  4. Using a small measuring cup for the mixture and place on the prepared baking sheet about 1/4 cup or so depending on how small or large you want them.  Press down with the back of the measuring cup or your hands to create a circle for the size tortilla.  Repeat to finish the mixture.

  5. Bake for 22-25 minutes, or until the edges begin to brown and the center is almost crispy yet able to form into a tortilla.  Let cool for a few minutes then remove from the baking sheet and enjoy!

Comments (1)

  • Sheila Murphy

    Sheila Murphy

    05 August 2015 at 21:39 |
    Printed this one out to try. I like the idea of using them for breakfast!

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