Two healthy veggie substitution recipes in a row?? Can you tell the Whitaker household is back on the diet wagon again. The last try was not successful… in fact, we fell off the wagon and then proceeded to be ran over by it! These zucchini “tortillas” are surprisingly strong enough to hold the amount of innards my poppa piles inside of his taco, which is a serious feat!

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Ingredients:

• 4 small zucchinis (roughly 4 c.), coarsely grated
• 1 large egg
• 1/2 c. grated parmesan cheese
• 1/4 c. shredded parmesan cheese
• 1/4 c. Panko breadcrumbs
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground cumin

Directions:

1. Preheat oven to 450*. Line two cookie sheets with parchment paper and spray with nonstick cooking spray.
2. Grate the zucchini and place in a large mixing bowl. Sprinkle with a few Tablespoons of salt to allow the moisture to sweat. Use cheesecloth to drain most of the liquid out of the zucchini and transfer to a new dry large mixing bowl.
3. Combine the remaining ingredients to the squeezed zucchini and use a fork to combine everything together.
4. Use 1/4 measuring cup to portion out the tortillas. Two will fit on one pan. Use your hands and gently form the mixture into an extremely thin circle.
5. Bake for about 20 minutes or until the top surface begins to slightly brown. Watch carefully, they brown quick and will become brittle.
6. Serve with delicious innards! I recommend Slow Cooker Pork Carnitas.

Yields about 10 “tortillas”.

Eat, Bork, and Be Merry!

~ kate