• To Prepare: Take fifteen minutes.
• 20 minutes for cooking
• Thirty-five minutes total
• Yield: Approximately 8 tortillas

Components:

1. two medium-sized zucchini
2. Two big eggs
3. Half a cup of almond flour
4. Grated Parmesan cheese, 1/4 cup;
5. garlic powder, 1/2 teaspoon
6. Half a teaspoon of powdered onion
7. 1/4 tsp salt
8. 1/4 tsp black pepper
9. To grease, use cooking spray or olive oil.

Instructions

• To prepare the zucchini, grate them using a food processor or box grater. After grating the zucchini, place it in a fresh kitchen towel and press off any extra moisture
• .Mix the ingredients together: Grated zucchini, eggs, almond flour, grated Parmesan cheese, onion powder, garlic powder, salt, and black pepper should all be combined in a big mixing basin. Until all components are well incorporated, mix well.
• Prepare the tortillas: Over medium heat, preheat a nonstick skillet or griddle. Apply a thin layer of frying spray or olive oil to the skillet. Using the back of a spoon or spatula, put approximately 1/4 cup of the zucchini mixture onto the skillet and shape it into a thin, circular tortilla. Continue,
• making more tortillas, making sure to leave space between them. Cook until the color turns golden brown. tortillas until they are cooked through and have a golden brown color, 2 to 3 minutes per side. Using a spatula, carefully flip them over to fry the other side.
  Again: Grease the skillet as needed in between batches and keep cooking the remaining zucchini mixture in batches until all the tortillas are cooked.
  Serve: After cooking, take the zucchini tortillas out of the griddle and allow them to cool a little before cutting into wedges. Incorporate them into your preferred keto-friendly meals as a low-carb substitute for conventional tortillas.