Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Zucchini Tortillas (4-Ingredients, Gluten-Free, Baked)
NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 11%
CARBS 5G25% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 4G50% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, baked zucchini and egg patties bound with parmesan cheese, designed to serve as gluten-free tortillas or wraps. These must be drained well and watched carefully during baking to achieve the right texture.
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Nutrition & ingredients
Ingredients
serves 5- 1 to 1.25 lbs. zucchini or other summer squash
- 1 teaspoon kosher salt
- 1 egg, beaten
- 2 ounces grated parmesan cheese, a packed 1/2 cup
At a glance
PER SERVING · TIME 40M
CAL 4%·PRO 11%
CARBS 5G25% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 4G50% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 565mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 127mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.