Ingredients
Method
- Grate the zucchini using a box grater or food processor. Place in a fine mesh strainer over a bowl, sprinkle with salt, and toss. Let sit for 15 minutes to release moisture.
- Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Press and squeeze the zucchini to remove as much water as possible. You should get about 1/2 to 3/4 cup of liquid.
- Transfer the drained zucchini to a bowl. Add the beaten egg and grated parmesan. Stir to combine.
- Using a 1/4 cup scoop, portion the batter into five mounds on the baking sheet. Flatten into rounds about 6–7 inches wide.
- Bake for 12 to 15 minutes, until edges are lightly browned and surfaces are golden.
- Cool on the baking sheet for 1 minute, then transfer to a plate to cool completely.
- To freeze: place cooled tortillas in a sealed freezer bag for up to 3 months.
Notes
Drain zucchini thoroughly to prevent sogginess. Use parchment paper to avoid sticking. Add garlic powder or herbs for extra flavor. Let batter rest if it feels too loose. For dairy-free, use nutritional yeast and a flax egg.