Zucchini tortillas are a healthy and delicious alternative to the classic Mexican tortilla, perfect to serve as a single dish, side dish or base for wraps and light fillings. Ideal for those who follow a low carb, gluten free diet or simply want to bring a tasty recipe rich in vegetables to the table.
Here's how to prepare soft, flexible and irresistible zucchini tortillas in just a few minutes.
Ingredients for 4 tortillas
- 2 large zucchini
- 2 eggs
- 40 g of grated cheese (parmesan or parmesan)
- 1 pinch of salt
- Spices to taste (oregano, pepper, garlic powder)
- Extra virgin olive oil for greasing
👉 Vegan variant: You can replace the eggs with chickpea flour and water (1:1 ratio) to achieve a similar consistency.
Step-by-step process
- Grate the zucchini with a grater with large holes. Put the pulp in a colander and squeeze well to remove excess water.
- In a bowl, mix the squeezed zucchini with the eggs, grated cheese, salt and spices.
- Heat a non-stick pan, lightly grease with oil and pour a ladle of the mixture.
- Spread the mixture in the shape of a disc, just like a crepe or tortilla.
- Cook for about 3-4 minutes on each side, until golden brown and firm.
- Repeat until the dough is used up.
- Your zucchini tortillas are ready to enjoy hot or cold, rolled or stuffed!
How to serve zucchini tortillas
Stuffed with hummus, avocado, cherry tomatoes and rocket
Filled with fresh cheeses and smoked salmon
As a base for a quick light pizza
Replacing gluten-free wrap bread and rolls
Why try zucchini tortillas
âś… Flour and gluten
âś… free Rich in fiber and vegetables
âś… Easy to prepare
âś… Customizable with spices and seasonings
âś… Perfect for the whole family
Useful Tips
- If you want a more "bready" consistency, add 1 tablespoon of flour (also oat or almond).
- Keep the tortillas in the fridge for 2 days or freeze them already cooked by separating them with parchment paper.
