Ingredients:-

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: garlic powder, onion powder, or other seasonings of your choice

Instructions:-

  1. Grate the zucchinis using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible from the zucchini. This step is crucial to prevent the tortillas from being too wet.
  2. In a mixing bowl, combine the squeezed zucchini, eggs, grated Parmesan cheese, salt, pepper, and any optional seasonings you’d like to add. Mix everything together until well combined.
  3. Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the skillet with a small amount of oil or cooking spray to prevent sticking.
  4. Scoop a portion of the zucchini mixture onto the skillet and use a spoon to spread it out into a thin, round shape, resembling a tortilla. Make sure it’s not too thick to allow it to cook evenly.
  5. Cook the zucchini tortilla for 2-3 minutes on one side until it starts to brown slightly and holds together. Carefully flip it using a spatula and cook for an additional 1-2 minutes on the other side.
  6. Remove the cooked zucchini tortilla from the skillet and place it on a plate. Repeat the process with the remaining zucchini mixture, adjusting the heat if necessary.
  7. Once all tortillas are cooked, allow them to cool slightly before using them to wrap your favorite fillings or enjoying them as a low-carb alternative to traditional tortillas….