Ground Beef Zucchini Casserole

Say good morning with a healthy twist! These Breakfast Zucchini Tortillas are soft, flexible, and packed with veggies—perfect for wrapping your favorite breakfast fillings. Whether you’re looking to cut back on carbs or sneak in more greens, these easy-to-make tortillas are a fresh and delicious alternative to store-bought wraps.

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Why You’ll Love This Recipe
Gluten-Free & Grain-Free – Made with zucchini and simple pantry staples.
Low-Carb Breakfast Option – Great for those watching their carbs or calories.
Flexible & Foldable – Holds together beautifully for wraps, tacos, and more.
Kid-Approved – Mild flavor with hidden veggies.
Freezer-Friendly – Make a batch and save for busy mornings.

Ingredients You’ll Need

Makes about 6 small tortillas:

• 2 medium zucchini (about 2 cups grated)
• 2 large eggs
• 3 tbsp oat flour or almond flour
• 1 tbsp ground flaxseed (for structure)
• ¼ tsp garlic powder
• ¼ tsp salt
• Black pepper to taste
• Optional: pinch of dried herbs (basil, oregano, thyme)

For Serving (Optional Fillings):

• Scrambled eggs or egg whites
• Sautéed spinach, mushrooms, or bell peppers
• Shredded cheese or plant-based cheese
• Avocado slices or guacamole
• Turkey slices or grilled tofu
• Salsa or hot sauce

Tools You’ll Need
Box grater or food processor
Mixing bowl
Cheesecloth or clean towel (for squeezing zucchini)
Non-stick skillet or griddle
Spatula
Ladle or measuring cup

Step-by-Step Instructions

Step 1: Prep the Zucchini

1. Grate the zucchini using a box grater or food processor.
2. Place in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible—this is key for firm tortillas.

Step 2: Make the Batter

1. In a bowl, mix the squeezed zucchini, eggs, oat or almond flour, flaxseed, garlic powder, salt, and pepper.
2. Stir until a thick batter forms—like thick pancake batter. Let it rest for 5 minutes to firm up.

Step 3: Cook the Tortillas

1. Heat a non-stick skillet over medium heat and lightly grease it.
2. Scoop about ¼ cup of batter onto the skillet and spread it into a thin circle (about 6 inches wide).
3. Cook for 2–3 minutes per side, or until golden and set.
4. Transfer to a plate and cover with a towel to keep warm. Repeat with remaining batter.

Step 4: Fill and Serve

1. Once all tortillas are cooked, fill them with your favorite breakfast ingredients.
2. Fold or roll like a wrap or taco.
3. Serve immediately or store for later.

Tips for Perfect Zucchini Tortillas
Squeeze Well – Removing moisture is key for tortillas that hold together.
Use a Non-Stick Pan – Helps prevent tearing and sticking.
Keep Warm – Cover cooked tortillas with a towel to keep them soft.
Rest the Batter – Letting it sit helps bind ingredients together.
Make Them Ahead – Store in the fridge or freezer for easy breakfasts.

Serving Suggestions
With Scrambled Eggs – A classic combo packed with protein.
As Breakfast Tacos – Fill with beans, salsa, and avocado.
As Wraps – Great with hummus, veggies, or turkey slices.
With Smoothies – Pair with a fruit smoothie for a balanced breakfast.
As a Snack – Cut into strips and dip in Greek yogurt or guacamole.

How to Store & Reheat

Refrigerate:
Stack with parchment between each tortilla and store in an airtight container for up to 4 days.

Freeze:
Freeze in a zip-top bag with parchment between tortillas for up to 2 months.

Reheat:
Skillet: Warm in a dry skillet over medium heat.
Microwave: Heat for 15–20 seconds until soft and warm.

Frequently Asked Questions

1. Can I use another flour?
   Yes! Oat, almond, or whole wheat flour all work well. Just adjust for texture.
2. Can I make these vegan?
   Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and a bit more flour for structure.
3. Why are my tortillas soggy?
   They likely needed more moisture squeezed from the zucchini or a slightly longer cook time.
4. Are these good for meal prep?
   Definitely! Make a batch on Sunday and enjoy throughout the week.

Final Thoughts
These Breakfast Zucchini Tortillas are a healthy, versatile option for mornings when you want something light yet satisfying. Whether you’re going low-carb, gluten-free, or just trying to eat more veggies, these tortillas are a tasty way to start the day right.

Wrap, roll, and fill to your heart’s content—and let your morning routine get a delicious upgrade.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Healthy / Gluten-Free

Nutritional Information (Per Tortilla, 1 of 6):
Calories: 70 | Protein: 4g | Carbs: 4g | Fat: 4g | Fiber: 1g | Sodium: 120mg

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