Nope! The skin adds color, texture, and nutrients.
How To Freeze
Place cooled tortillas between layers of parchment paper and freeze in a sealed container or freezer bag. They’ll keep for up to 1 month. Thaw in the fridge or reheat directly in the oven or skillet.
How To Store
Let the tortillas cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a dry pan or oven at 350°F (175°C) for a few minutes to restore texture before filling.
Ingredients
FOR THE TORTILLAS:
ZUCCHINI, GRATED
2
SHREDDED CHEESE
2/3 cup
GRATED PARMESAN
2/3 cup
EGG
1
BREADCRUMBS
2 1/2 cup
FRESH CHIVES
1 tbsp
GARLIC POWDER
1/2 tsp
SALT
1/4 tsp
PAPRIKA
1/4 tsp
FOR THE FILLING:
FRESH TOMATO, SLICED
FRESH MOZZARELLA, SLICED
ROCKET SALAD
EXTRA VIRGIN OLIVE OIL
How To Make Zucchini Tortillas
Step 1
Prep the zucchini: Wash and grate the zucchini into a bowl. Squeeze out all excess water using a clean towel.
Step 2
Make the mixture: Add the shredded cheese, parmesan, egg, breadcrumbs, chives, garlic powder, salt, and optional paprika to the drained zucchini. Mix until well combined.
Step 3
Shape the tortillas: Line a baking tray with parchment paper. Scoop the mixture and form flat, round discs about 12 cm (5 inches) in diameter. Flatten with a spoon.
Bake: Bake at 360°F (180°C) for 20 minutes, or until golden and firm.
Step 4
Assemble: Fill each tortilla with tomato, mozzarella, and rocket. Drizzle with olive oil and serve warm or at room temperature.
