With 1 to 3 pound zucchini and Tondo Scura di Piacenza squashes ready for harvest, I am thinking of more creative ways to use these big boys rather than just cutting up and freezing. Since I often serve warm corn tortillas on the side of my spicy dishes, why not try soft squash ones as a healthy alternative? Try my recipe for baked, gluten-free, squash tortillas. Some tips for delicious success: make sure you wring out as much excess water from the shredded zucchini and flatten your globs or else you’ll end up with tortas (which isn’t a bad option either!).
- 1 lb shredded summer squash
- 2 eggs
- 1 ½ oz. minced green onion (green part)
- 2 crushed garlic cloves
- ½ tsp salt
- ½ tsp lemon pepper
- ¼ tsp cumin
- ½ tsp baking powder
- ¼ cup gluten free flour
- ½ cup almond flour
- ½ cup finely grated parmesan
Preheat oven to 375°F.
Shred squash using a grater or food processor. Toss the shredded pieces with some salt. Pour the squash into the center of a flour cloth and wrap up like a hard candy. Twisting the ends, wring out the squash- you’ll be surprised at how much water will come out. After wringing as much water out as you can, place the squash in a colander and let it sit for at least 5 minutes while you mix the other ingredients. This will allow some drainage of leftover water. The less water, the better they will bake evenly.
In a large bowl, whip the two eggs. Add the minced green onions and crushed garlic cloves. If five minutes have already passed, stir in the squash.
In a separate bowl, mix the dry ingredients: salt, lemon pepper, cumin, baking powder, gluten free flour, almond flour, and parmesan.
Stir the dry mixture into the squash mixture so all ingredients are mixed well together.
Line a baking sheet with parchment paper. Add about ¼ cup mounds of the batter and flatten with the back of a spoon into 5-6 inch diameter circles. Space the mounds apart enough so they don’t touch when flattened. If any excess water builds up while the mixtures sits in the bowl, just stir the batter.
Bake on 375°F for about 25 minutes, or until golden brown around the edges.
Let the squash tortillas cool a little before peeling them off the parchment paper with a spatula and transferring to a cooling rack.
Serve as a side to any filling from carne asada to veggie options. These also pair well with curries, soups, and salads. Enjoy your flavorful and unique homemade tortillas with anything you’d like!