Prep Time:  10 minutes   |    Cook Time:  25 minutes   |    Total Time:  35 minutes   |    Yields:  16 tortillas

Ingredients:

• 3 zucchini, grated
• 2 teaspoon Stonemill Iodized Salt, divided
• 1 teaspoon Stonemill Black Pepper
• 1¼ cups liveGfree  Gluten Free Baking Mix
• 1 teaspoon Stonemill Garlic Powder
• 1 teaspoon Stonemill Onion Powder
• 1 tablespoon chopped cilantro
• 2 Goldhen Large Eggs, lightly beaten

Directions:

1. Preheat oven to 375°
2. In a large bowl, combine grated zucchini and 1 teaspoon salt; let sit 5 minutes. Using paper towels, squeeze out any excess liquid. Add pepper, baking mix, garlic powder, onion powder, cilantro and eggs; mix thoroughly.
3. On a parchment-lined baking sheet, scoop ¼ cup zucchini mixture for each tortilla. Using a rolling pin or by hand, flatten mixture into discs of tortilla thickness. Bake until tortillas are firm and edges begin to brown, approximately 20-25 minutes. Remove from oven, let cool. Repeat with any remaining batter.

Tip:  Too hot to use an oven? No problem! Quickly make these tortillas on the stove top. After rolling the mixture to tortilla thickness, cook in a nonstick skillet for 2-3 minutes per side or until golden toast points appear.

Recipe Courtesy of ALDI Test Kitchen

Calories 80   |   Total Fat 0g   |   Sodium 770mg   |   Total Carbohydrate 17g   |   Fiber 1g   |   Sugars 3g   |   Protein 3g