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:-
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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….