Zucchini Shells

Zucchini Shells

Ingredients

1. 1 cup grated zucchini packed, squeezed to remove zucchini juice – about 4 small size zucchini

2. 1 egg

3. 1/3 cup arrowroot flour packed – arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.

4. 2 tablespoon Coconut flour

5. 1 teaspoon oregano

6. 1/2 teaspoon garlic salt or sea salt

7. 1/4 teaspoon ground pepper – adjust regarding taste

Instructions

1. 
   

Preheat the oven to 355F.

1. 
   

Prepare a baking tray covered with baking paper. Set aside.

1. 
   

Wash the zucchini and leave the skin on.

1. 
   

Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zucchini into a measuring cup until it reach 1 cup.

1. 
   

Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist – i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.

1. 
   

Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.

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Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.

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Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.

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Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.

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Cool down on a rack to keep them moist.

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Eat hot or cold.