• 4 cups grated zucchini
• 1/2 tsp salt
• 1 C shredded sharp cheddar
• 1 larage egg
• 1 TBS coconut flour
• 1 tsp taco seasoning

preheat oven to 375, line baking sheet with parchment and spray with coconut oil

place zucchini in a colander over a sink, sprinkle with salt and let sit for 5 minutes to draw out moisture.  after 5, use your  hands to squeeze remaining moisture and place in a large bowl with cheese.  add egg, coconut flour and taco seasoning and mix well.

using a 1/3 c measure, measure out six portions of “dough” and place on the baking sheet 3-4 inches apart.  use your fingers to spread out to a 3 1/2 inch tortilla.

bake for 12-15 minutes until light golden brown.  remove from oven and let cool