Zucchini Tortillas Recipe

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  1. Hildy says:

    Would love to make this but can’t have eggs. Any suggestions? Would additional arrowroot as an replacement work? Thanks for always bringing fresh ideas to the table!

    • Amber says:

      Use flax in place of eggs. One tbsp flax and 3 tbsp water. Blend together and let sit to “gel up” . This equals one egg.

      • Hunter Davis says:

        If you are trying to be healthy, eating blended flax is something you want to avoid. The fats from flax oxidize very quickly and will cause inflammation. If you plan on eating flax, eat it whole.

      • Janet says:

        I used the sqeezed out zucchini juice as the water in my flax eggs. Have to use flax meal to make the eggs. I’ve heard that whole flax seeds go straight through our bodies and are of no nutritional value (hard seed coating). I keep my flax meal in the freezer to avoid the oils going rancid.

      • Mel says:

        Awesome !

    • Kate Sparks says:

      Here’s an idea I have been experimenting with the no egg approach. recently I have been making crackers with soaked chia and flax seeds….which turn in to a gelatinous glop. I then add pumpkin seeds, sunflower seed and sesame seeds, also coconut flour and shredded coconut, then what ever spices and herbs I like…cinnamon always, as it helps with pain and pink sea salt and fresh ground pepper. Bake at 300 for an hour and leave in oven (after turning it off) for as many hours as I can. Bet this could be modified to be a tortilla…the chia and flax create a binding mucaloid.

    • Stefani says:

      Try coconut and ground flax seed to replace the eggs

  2. Bsbs says:

    Hey dr.axe I wanna email you
    But how?

  3. P Nelson says:

    I tried the recipe & it turned out great. After they cooled they were a little crunchy, so I broke them in pieces and used the pieces in place of crackers to scoop my hummus. Tah Dah!

  4. Emily says:

    Any idea what the nutrition info is for these ‘tortillas’? Calories, carbs, protein, fat? Also, does anyone know how many tortillas this recipe makes?

  5. Kristi F says:

    Is there a substitution for arrowroot flour?

  6. Christina says:

    What can I use to substitute arrowroot? Will whole wheat flour work?

    • I’ve used tapioca starch and it worked! Also cassava flour (but you might need to add more to get the right consistency). Almond flour or coconut flour might work (but again just add a little at a time to get the proper consistency). Hope this helps!

    • Rachel H says:

      Why bother? if you eat wheat, just buy Mission tortillas.

      • Rebecca says:

        Why bother? Seriously? Many people prefer to eat homemade foods as opposed to store-bought. It’s healthier all around.

  7. Karen says:

    What is the nutritional value?

  8. Rebecca says:

    I see all these recipes saying to use parchment paper. Isn’t that in itself unhealthy? Doesn’t it have petroleum byproducts on it?

    • Janet says:

      The parchment paper I buy from the health food store is called “If You Care” made in Finland of responsibly harvested trees and is silicon-coated, derived from silicon found in sand/quartz and rock.

  9. Michelle says:

    Is there any thing u can use to replace the eggs, and not using flax eggs?

  10. Linda says:

    Any suggestions for replacing the nightshades and still have a quasi-good tasting taco?

    • Judith says:

      Yes – use thinly sliced jicama for your tacos and tostadas. Or, use thinly sliced Japanese Daikon radish for taco and tostadas. They are generally smaller in diameter but we like them. I go through 2-3 jicama a week. High in inulin fiber, crispy fresh taste and you use a lot of calories peeling them to use. :)

  11. Mary says:

    Can I use almond flour instead of coconut flour?

  12. Julianna McKitrick says:

    Wondering if you could make a big batch and freeze them. Anyone tried? Mexican food has been my biggest craving since deciding to eat low carb. I’ve made some good casseroles, but sometimes you just want a taco!

  13. Nitya says:

    Your food Dr Axe is awesome…but if I can please make a suggestion. if you can please use common ingredients for cooking…not obscure ingredients like arrow root flour. I live in Sweden and no such thing is available. Or hey..maybe you can also provide substitutions? Like what can I use in substitute of arrowroot flour? Thanks a lot…

    • Patty says:

      I agree, this would be very helpful!

    • Julie H. says:

      Stated above~ tapioca starch or flours which I’ve used!

    • Judith says:

      I wouldn’t use arrowroot starch to begin with because the 1 cup has 113 grams carb and only 5 grams fiber. Plus the carbs are predominantly starches that turn to blood glucose in 20-30 minutes. I’m really amazed he considers that a low carb ingredient. So for 10-12 tortillas, that’s almost 11 to 9 net carbs per tortilla! Sorry but my standards say that’s not close enough to be a low carb item. Lower than regular tortillas yes but it definitely would NOT fit my low carb plan at all. I use jicama sliced on a mandoline or Japanese Daikon radish slices, the ones that are the long skinny about 4″ round root as substitute taco shell. I just bend them like Beckam but don’t fry them. Jicama has a wonderful crisp taste and is loaded with fiber a lot of which is the inulin type. Jicama also makes great noodle subs.

      • Pattie Campbell says:

        I agree. Carbs turn to sugar in the blood. Increased blood sugar causes inflammation and glycation. Surprised he would use this ingredient. I follow the Wheat Belly plan and we avoid all tapioca starch, potato starch and things like that because of the impact on blood sugar. I use lettuce and make lettuce wraps. No carbs!

      • Michelle says:

        He foes not say this is a low carb food. It says it is a good tortilla alternative if avoiding gluten and grains which is what most of his recipes are. They are aimed at those with leaky gut and other digestive issues not people looking for low carb.

  14. Danny says:

    Does anybody know what store sell them?

    • Sharon says:

      We’ve been gluten free for 13 years. You can find most, if not all, specialty flours online and it tends to be a bit cheaper that way, as well.

    • Julie H. says:

      Winco foods has a HUGE well priced bulk selection of variety of flours. Don’t know that they are organic however. Bob’s brand has many you can probably buy online and in markets, many organic.

  15. Jeanne says:

    Do these freeze well? It would be nice to make a large batch and freeze the extra.

  16. Makr says:

    Any idea how long will they keep?

  17. Yolanda says:

    I just imagine these tasting like a tortilla ,sorry #mexicantryingtoeathealthy

  18. Greg Cortelyou says:

    Why not eat real corn tortillas? They are gluten free, fat free, and nutritious. They are made of corn processed with lime, which is then simply ground. You can get fresh masa in some communities. The masa powder makes acceptable tortillas and of course you can buy them already made. Mexicans have been eating them for thousands of years, and only now that western diets have been introduced in Mexico do they have some of the health issues we suffer from. I do see by looking at the comments that many of us have problems with some ingredients, and I’m not trying to dismiss your concerns. I feel fortunate that I can eat pretty much anything, but I NEVER take flour tortillas if corn are offered. I love them!

    • Julie H says:

      I’ve wanted to try corn flour (less coarse), but most corn products are still GMO, trying to find non-GMO. With severe IBS, and profuse Diverticulitis, trying to use most healthy ingredients. Also, are silicone pans and liners not healthy?

    • Judith says:

      Corn tortillas are still loaded with starchy carbs that turn to blood glucose in 20-30 minutes so they are not a low carb choice. Since we no longer run after our food to capture it, cook it and eat it, we don’t need the carbs. Plus corn also contains a zein protein that is almost identical to gluten and presents the same digestive, inflammatory problems. Corn is defoliated with Roundup which presents an additional problem for having glyphosate in the grains.

  19. Isra'a says:

    Thank you sooooo much!!
    Your website, newsletter and YouTube channel have made a great difference in my life!
    I love your genuine nature.
    This recipe came just in time.
    May God grant you endless blessings and wellbeing.

  20. Jane says:

    This is NOT low carb! 1 cup of arrowroot flour has 113g carbs.

  21. Melissa says:

    These are a staple in my house! So good!

  22. Sally says:

    I have a food sensitivity to zucchini – I would love any substitute suggestions you might have.

  23. Rosa says:

    Hi would you please tell me how many calories. Fat, carb , exerts per each tortilla
    Thank you

  24. Wendy Kraak says:

    I have a complaint! For all the sites that provide printable recipes, please, please, please provide the recipe on ONE page for printing. I clicked print for this one and 5 pages spewed out. It’s a waste of paper and ink. The recipe is split across two of those pages and the rest was unnecessary. Keep it to one please, easier for filing, cheaper on the pocket and better for the environment!

  25. Betsy says:

    You can replace the squash with cauliflower. We make pizza crusts out of it. For the person who asks why not eat corn tacos? Corn is not a healthy choice. We don’t digest it well and most of it is GMO poison. Going grain free is tough and this recipe provides an option for those of us who are loving the benefits. I’ve never ever ever heard anyone who went totally grain free say it didn’t dramatically change their life for the better.

  26. Mary Ann Whitty says:

    Could you give a breakdown of calories and carbs please

  27. Monique Hammer says:

    I am thrilled to have this recipe! I’ve read all the comments on it. I’d like to let everyone know you can order just about everything in the recipe except the zucchini! Google what you want to change. Example instead of arrowroot, use tapioca flour. Instead of egg use egg replacer which is by “Ener-G”. I’ve used for years & no one ever knew the difference. I lived on an island for 45yrs! Ordered everything online as it was cheaper than the local health food store!
    You can probably use garbanzo bean flour(chickpea) as well in this recipe. Get creative people :)

  28. Dianne McCown says:

    Hi Dr. Axe, Thanks for the recipe. It would be good to remind people to use Organic Zucchini, as zucchini is one of the two vegetables that is genetically modified( the other one being yellow crooked neck squash) And thank you Betsy for mentioning the GMO corn. It is so important for our health to steer clear of GMO’s as well as the Glyphosate being sprayed on most of the crops unless the food says “organic”. Blessings and good health to all your community Dr. Axe:)

    Dianne

  29. Nicole says:

    Can I replace the arrow root powder with tapoica instead?

    • Judith says:

      Yes you could but it will still be a high carb substitute. I don’t know his standards or line in the sand for low carb but neither arrowroot or tapioca is low carb at all. Both are full of starch that turns to blood glucose in 20-30 minutes after eating. Hardly low carb at the rate of 134 carbs per 1 cup and only 2 carbs fiber which is 132 net carbs or 13 carbs to 11 net carbs depending on 10 or 12 tortillas. That is lower than regular corn or flour tortilas but still way too high to be called low carb at all.

  30. Anna says:

    Wendy Kraak, I heartily agree about the waste of paper with so many print-outs. They tend to be very wastefully formatted – far too much ‘white space’ – and I avoid printing them if at all possible. I have to find other ways of copying and printing, which isn’t always possible or needs time-consuming re-formatting.

    • Judith says:

      Here’s an idea. Cut and paste the recipe to a document, print the document and you have it on a single piece of paper or 2 at the most without the extraneous stuff. I do it all the time.

  31. Anna says:

    Another possible substitute flour is quinoa and I would also try amaranth. I often combine 2 or 3 substitute flours if I don’t want one of the flavours to dominate or think the texture might not be right with just one. Chic pea can also work either on its own or in combination. Tapioca can be a smaller part of the total flour to help hold things together. (in cake-type recipes, guar gum helps provide the elasticity that gluten gives. 1/2 – 1 teaspoon in a recipe with 3 cups of flour seems about right.)

  32. Darla says:

    While I am sure these are good, I don’t always like the taste of arrowroot or tapioca. One very good and easy alternative for corn or flour tortillas is plantain tortillas. I have made these several times and they taste just like corn tortillas. Here is a link to a recipe for them….enjoy!! http://tasty-yummies.com/2015/06/02/how-to-make-plantain-tortillas/

  33. Rosalie Christman 724 437 3806(phone) says:

    I have tried all day to get in touch with Dr. Axe by phone or email…..IMPOSSIBLE. HOW do I get in touch with your company? I have dialed 615 3487503 – just get answer service ALL DAY! ALSO tried
    866 909 0527…….same answering service………ALL DAY? Maybe you should add a few more lines
    for the benefit of your customers, who needs to talk to customer service. Thank you

  34. Jamie says:

    Regarding printing the recipe: hover over the areas you do not want to print…….you will see ‘click to delete’. It is easy to get the recipe down to one page. :) Dr. Axe does not say these are low carb. He mentions ‘healthy alternative’ and ‘suitable for people avoiding gluten and grains’.

  35. PLD says:

    These are so very tasty! Thanks for the great recipe Dr. Axe! P.S. I was grating carrots for another recipe so I put a few in for the pretty visual… Bet you could sub them for zukes…

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