Name: Healthy Zucchini Tortillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 tortillas
Cuisine: American
Ingredients: 2 cups zucchini; 2 teaspoons salt; 0.333 cup flour; 1 egg

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Healthy Zucchini Tortillas

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Ingredients

Warning0 allergens identified

Healthy Zucchini Tortillas

2 cups zucchinigrated and packed

2 teaspoons salt

⅓ cup flour

1 egg

Instructions

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Instructions

Pre-heat oven to 375 degrees F and line a large baking tray with parchment paper or a silicon mat.

Shred zucchini using the shredding attachment to a food processor or a box grater (using the finer shred option). Place in a large bowl.

Sprinkle zucchini with 2 teaspoons of the salt, toss well, and let sit for 10-20 minutes. This draws out a lot of the water from the zucchini so that the crust won’t end up soggy.

Place the zucchini in a dish towel or cheese cloth and wring out AS MUCH of the moisture as you can. When you think you’ve gotten it all out, give it a few more squeezes.

Moisture removed, place zucchini in a medium bowl and thoroughly mix in the flour and egg.

Take about 1/8 cup of the mixture and spread it out in a circle very thin. You want it to be pretty much as thin as you can get it without there being any holes.

Bake for 9-11 minutes or until the tortillas are beginning to brown around the edges and the center is cooked through. Once out of the oven, let cool to room temperature. This helps them firm up a bit and makes it easier to peel them from the parchment paper/ mat.

ENJOY!

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Tips & Tricks (5)

Master the Zucchini Squeeze 🥒
After shredding, place zucchini in a clean kitchen towel and squeeze firmly over the sink for 2-3 minutes to remove excess moisture—this prevents soggy tortillas and ensures proper binding.
Use Parchment Paper Strategically 📄
Line your baking sheet with parchment paper and lightly oil it, then use a second piece on top when flattening the batter to create perfectly thin, even tortillas that won't stick.
Optimize Batter Consistency 🥣
If your batter is too wet after mixing, let it rest for 5 minutes while the flour hydrates—this eliminates the need to add more flour, which can make tortillas tough and dense.
Two-Stage Baking Method 🔥
Bake at 375°F for 12 minutes until set, then increase to 425°F for 3-5 minutes to achieve crispy edges while keeping the interior tender and pliable.
Cool and Store Properly 🌬️
Allow tortillas to cool on the baking sheet for 2 minutes before transferring to a wire rack—this prevents condensation buildup and keeps them crispy for up to 3 days in an airtight container.