Makes about 6 tortillas (10 cm in diameter)

Ingredients

• 1 cup grated zucchini, packed, dried – about 4 medium size zucchini
• 1 egg, whole
• 6 tbsp arrowroot flour, packed – arrowroot flour is very fine and difficult to measure. To exactly measure the quantity, I recommend using this measuring spoon.
• 2 tbsp flaxseed, ground OR coconut flour OR almond flour
• 1 tsp oregano
• Pepper and salt, to taste

Directions

1. Preheat the oven to 350 F.
2. Prepare a baking tray covered with baking paper. Set aside.
3. Using a grater, finely grate the zucchini. Squeeze the extra water with your hands. Discard the zucchini juice. Press the grated zucchini into a 1 c. measuring cup. Set aside into a mixing bowl.
4. Add egg and combine with the dry ingredients: arrowroot flour, flax OR flour, oregano, salt and pepper to form a batter. (If it is too moist from not squeezing out the water or dabbing with paper towel from the zucchini, add extra flax to absorb the water).
5. Scoop using an ice cream scooper the batter on to the baking sheet.
6. Using your fingers, press the batter until thin then shape a round tortilla. Do not make it too thick (no more than .5 cm thick).
7. Repeat until you scoop all the batter.
8. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
9. Cool down on a rack to keep them moist.
10. Eat hot or cold with taco toppings of choice (meat, cheese, salad, etc.)