Zucchini Tortillas Recipe

Say hello to your new favorite low-carb wrap: Zucchini Tortillas! These gorgeously golden, flexible tortillas are made with just four simple ingredients yet yield a chewy, savory bite you won’t believe is gluten-free. Whether you pile them high with taco fillings or tuck them into your lunchbox, they’re a delicious, vegetable-forward twist on the classic tortilla—and you’ll be hooked from bite one.

Ingredients You’ll Need

Every ingredient in these Zucchini Tortillas serves a purpose to create that dreamy, flexible texture and rich, crave-worthy flavor. You only need a handful of things, each bringing its special touch—let’s break it down!

• Zucchini (1 to 1.25 lbs): The star of the show! Shredded zucchini gives lovely moisture and that beautiful green fleck throughout every tortilla.
• Kosher Salt (1 teaspoon): Helps pull out excess water from the zucchini, making your tortillas chewy instead of soggy.
• Egg (1, beaten): The trusty binder to hold everything together for tortillas that won’t fall apart.
• Parmesan Cheese (2 ounces, about 1/2 cup grated): Adds savoriness, a gorgeous golden color, and the irresistible crispy bits on every tortilla surface.

Variations

One of the things I love most about homemade Zucchini Tortillas is just how adaptable they are. You can easily play with flavors or fit different dietary needs—don’t be afraid to get creative with your fridge or pantry finds!

• Cheese Swap: Try swapping parmesan for sharp cheddar, pecorino, or a dairy-free alternative for a fun twist.
• Spice It Up: Add a pinch of smoked paprika, garlic powder, or chopped fresh herbs to the mix for an extra layer of flavor.
• Make It Egg-Free: Experiment with a flax egg or another binding substitute if you’re avoiding eggs, though the texture will change a bit.
• Use Another Veggie: Substitute yellow squash or even a mix of carrots and zucchini for a different color profile and mild sweetness.

How to Make Zucchini Tortillas

Step 1: Grate and Salt the Zucchini

Using the large holes of a box grater or your food processor’s shredding blade, coarsely grate the zucchini. Toss your shreds with the salt in a fine-mesh sieve set over a bowl—this simple step draws out a surprising amount of moisture and concentrates that beautiful zucchini flavor. Let it all rest for at least 15 minutes.

Step 2: Squeeze Out the Moisture

Once the zucchini has rested, gather up the shreds and squeeze, squeeze, squeeze! You want to press firmly to get out as much liquid as you can—your tortillas will bake up tender, chewy, and never soggy.

Step 3: Mix the Batter

Transfer the well-drained zucchini to a large bowl, add the beaten egg and grated parmesan, then stir everything together. The mixture should be thick but homogenous, almost like a sticky, veggie-studded batter.

Step 4: Shape the Tortillas

Using a 1/4-cup measuring cup, portion out the batter onto a parchment-lined baking sheet. Gently pat and spread each mound into a thin circle, about 6–7 inches across—don’t worry if they’re not perfect!

Step 5: Bake to Perfection

Bake in a hot 450ºF oven for 12 to 15 minutes. You’ll know they’re ready when the edges begin to crisp and those golden parmesan spots dot the tops. Let them cool briefly, then lift them off carefully—the aroma is unreal!

How to Serve Zucchini Tortillas

Garnishes

Add a finishing flourish by topping your Zucchini Tortillas with a sprinkle of flaky sea salt, cracked black pepper, or fresh herbs like cilantro or chives. A pinch of chili flakes brings gentle heat, while an extra shave of parmesan never hurts!

Side Dishes

Pair your warm tortillas with bright, crunchy salads, a bowl of smoky beans, or roasted vegetables. If you’re building a meal, grilled chicken, shrimp, or spicy tofu tucked inside makes them utterly satisfying.

Creative Ways to Present

No need to be shy—fill, roll, or fold your Zucchini Tortillas any way you like. Stack them as a mini “tortilla tower” for brunch, cut into wedges for scooping up dips, or use as gluten-free sandwich wraps filled with your favorite spreads and veggies.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Zucchini Tortillas (lucky you!), let them cool completely and then store in an airtight container in the fridge. They’ll stay fresh and flexible for up to three days—so meal prep away!

Freezing

Zucchini Tortillas freeze beautifully. Pop them in a freezer-safe bag or container, separating layers with parchment paper; they’ll keep well for up to three months and are ready for last-minute lunches or easy dinners.

Reheating

To bring your tortillas back to life, reheat them in a lightly oiled skillet over medium heat or warm in the oven for a few minutes. They’ll regain their signature flexibility and that toasty, cheesy aroma in no time.

FAQs

Final Thoughts

If you’ve never tried Zucchini Tortillas before, I can’t wait for you to experience just how versatile and tasty they are. Give them a whirl at your next taco night or as a nourishing, veggie-centric wrap—you’re sure to be hooked after one homemade bite!

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