Towards the end of summer, I feel swamped by all the zucchini and yellow squash. But because they are such versatile veggies, I end up eating them every night, prepared in different ways. My mom sent me a recipe for Zucchini Tortillas a few weeks ago and I felt intimidated; it seemed time consuming, used flours that I didn’t have, and the ultimate fear—what if they didn’t work?! Going through my emails last night, I came across the recipe again, and decided to give it go, but with ingredients I have and with the idea that if they tasted like crap, or fell apart, I would ditch my alterations and go buy those flours. And guess what, my gluten free summer squash tortillas were an absolute success!
I didn’t have any zucchini, so yellow squash it was. I shredded two of them, which gave me two cups, after the water had been squeezed out. I recommend placing the shreds in a colander in the sink with a light sprinkle of salt to draw out the water. Let them sit for a while, then wring out as much water as you can, by hand, with paper towels, or cheesecloth. I used my hands.
After baking these gluten free summer squash tortillas a tense 35 minutes, I pulled them out. They smelled amazing and seemed pliable. I plated them, took photos, then popped the tacos in the fridge while I worked on another project. Four hours later, I took them out and WOW. I was—still am—shocked by how amazing they tasted! And not a single tear or crack, and that was hours after I’d baked them and layered them with wet toppings. I am seriously so impressed, I doubt I’ll be buying tortillas for a very long time; why would I when I can make my own that are gluten free, and packed with veggies. I made mine about six inches wide, which seems like the perfect taco size, you can load in all your favorite toppings, without having to skimp. This recipe makes six tortillas, baked on two cookie trays at the same time. However, I would highly recommend making a double batch, you will be glad you did once you get a taste. Use the leftover tortillas the next morning for breakfast tacos, or try dipping them in your favorite hummus!
Gluten Free Summer Squash Tortillas
Makes 6 Tortillas
2 c. Grated Zucchini or Yellow Squash-drained
½ c. 1-to-1 Gluten Free Baking Flour
2 Eggs
½ t. Flax Meal
½ t. Salt
½ t. Cumin
½ t. Paprika
½ t. Onion Powder
½ t. Garlic Powder
Preheat your oven to 350 degrees and position oven racks in the middle. Grate the squash and squeeze out as much water as you can. Place all of the ingredients in a medium sized mixing bowl and stir well to combine. Prepare two baking sheets by placing a piece of parchment paper, very lightly oiled with olive oil or cooking spray on each one. Next, scoop out two tablespoons of batter per tortilla, allowing space for three per tray. I did mine in a triangle to best use space. Using your fingers, gently spread the batter until it is very thin, and nearly touching the other tortillas. Bake for twenty minutes, then rotate the trays and cook another 15 minutes. Allow them to cool slightly on a wire rack before dishing up with your favorite taco toppings!
