Zucchini Tortilla

After a crazy busy summer full of traveling, I'm back to blogging! Happy to be back at work and in a routine again. It's definitely better for my health to be like that. 

I'm also back to trying out some recipes. I had seen a recipe on Pinterest for Zucchini Tortillas and wanted to modify the recipe to lean and green specifications. You can use these tortillas for anything that you normally would use a tortilla for: tacos, enchiladas, wraps and even pizza!

I tried this out as a turkey and cheese wrap, but will put other options to make it your own. Half the cheese is an optional topping, so if you don't do that, you can add another ounce of cooked meat. This recipe will make 1 serving - 1 leaner protein, 3 vegetable. 

Ingredients:

1 1/2 cups grated zucchini

2 Tbsp egg beaters

5 oz raw extra lean turkey (or 3 oz cooked "Leaner" meat)

1/2 cup reduced fat shredded mozzarella (1/4c for tortilla, 1/4c is optional topping)

2 tsp OPA greek yogurt blue cheese dressing (optional - can you light mayo)

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

- Preheat oven to 450 degrees

- Grate the zucchini and squeeze out as much moisture as possible. 

- Measure zucchini and place in mixing bowl. Add egg beaters, seasoning and 1/4 cup cheese. Mix   well.

- On a parchment paper lined pan, place scoops of measured zucchini mixture.

- Press down zucchini to shape into thin circles. 1 1/2 cups should give you about two 4-5 inch tortillas. You can also make smaller burger-sized tortillas, but be sure to either cook less time or make them thicker.

- Bake for 25 minutes at 450 degrees. They should be crispy and slightly burnt on edges when fully cooked. 

ENJOY!!