Okay,so maybe tomorrow is actually my Friday (Saturday), but hey I am always excited for something!
As many of you probably already know I own a little store called Mattie’s Pantry here in Hickory, NC. We pride ourselves mostly in the freshness of our spices and we have recently opened an online store too! I am getting to the point I promise! Anyways, I wrote a recipe for Mattie’s Pantry (Website here) where I made a gluten free zucchini pizza crust (Recipe here) that was out of this world amazing! It was quite a success on there!
SO, one day I was thinking… what do paleo dieters eat when they want a wrap or a taco of some kind? Lettuce? I felt like that could get kinda old… so I dreamt of these beauties! These paleo zucchini tortillas are amazing! I don’t know about you but I am all about options here and these paleo zucchini tortillas definitely give you options! Even if you aren’t a paleo dieter these paleo zucchini tortillas are so much fun and super yummy too! They are easy to dress up as soft tacos for dinner or have a breakfast burrito in the morning!
What else is so special about the paleo zucchini tortillas you ask? They are full of protein ,omega 3 fatty acids, calcium, Vitamin B6, B1 and B12 to ensure the optimal amount of energy. They are great at breakfast because of all the energy that can keep you going all day! One thing I loved about them too is that they kept me full. I just ate only one of them the other morning and I didn’t even think about lunch until it was about 4… about that time I told myself to get yourself a snack and be done with it because dinner was just around the corner!
Paleo Zucchini Tortillas
1 Medium and 1 small Zucchini or 3 small
1 Tbsp Coconut Flour
1/2 tsp Roasted Granulated Garlic
1/4 tsp Oregano
1/4 tsp Parsley
Pinch of Himalyan Pink Salt
Preheat your oven to 500 degrees Fahrenheit and let your bread stone warm up with it. (Let it get good and Hot!) Make sure there is a rack in the middle of the oven.
First shred up your zucchini with your shredder. Then take about 4 layers of paper towels and squeeze out all the water. Put into a mixing bowl.
Add in all your ingredients and mix away. Make sure you scramble your egg before mixing so that it mixes in. Divid your “dough” in 4 sections and pat down on a piece of parchment paper until they are about 6-8 inches in diameter and very thin. Take another piece of parchment paper and lay over top of the flat rounds and use a rolling pin to smooth out the hand prints, if you wish.
Place in oven and bake for about 9-10 minutes. Use a large cutting board to help with the transfer. They will get dark around the edges because of the moisture that was pushed to the outside and that is okay! Dress them however you would like! In this post I used scrambled eggs, bacon and mango salsa as a breakfast burrito, but I used them the other night as a soft taco! They also perfect if you want to make little mini pizzas too!
So, about that for some more variety in the paleo diet! Some of the recipes out there make me want to do it! But I love cheese way too much! I could it all but the cheese. Sadly it is a down fall I have.
Don’t forget to follow all of my adventures in and out of the kitchen! (I know sometimes I might dog spam…) You can follow me on Instagram (@notshabbygabby), Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby) and Facebook! I am always having fun doing whatever I do! (Sometimes I am not always quite sure!)
Have a blessed day and weekend!