Zucchini Tortillas Recipe

If you’re looking for a simple, gluten-free twist on classic tortillas, you are going to fall head over heels for these Zucchini Tortillas. With just four ingredients, they bake up incredibly tasty, flexible, and golden—perfect for wraps, tacos, or snacking right out of the oven!

Ingredients You’ll Need

This recipe keeps it beautifully simple, but don’t let that fool you—each ingredient plays a big role in the chewy texture and rich flavor of your Zucchini Tortillas. Let’s peek inside the magic:

• Zucchini (or other summer squash): The star of the show, zucchini provides moisture, a subtle vegetal note, and a gorgeous green hue.
• Kosher salt: Essential for pulling excess water from the zucchini strands and seasoning each bite.
• Egg: Acts as the binder that holds everything together, giving the tortillas their signature flexibility and chew.
• Grated parmesan cheese: Adds big umami flavor and melts into crispy golden speckles on the finished tortillas.

Variations

You can put your own creative spin on Zucchini Tortillas without breaking a sweat. Whether you’re trying to match your mood, pantry, or dietary preferences, these swaps and add-ins will keep things interesting!

• Cheesy Upgrade: Add a handful of shredded mozzarella or sharp cheddar for an even more melty, savory tortilla.
• Spice It Up: Stir a pinch of cumin, smoked paprika, or chili flakes into the zucchini mixture for a fun flavor twist.
• Extra Veggie Power: Mix in a few grated carrots or yellow squash for color and subtle sweetness.
• Dairy-Free Option: Try nutritional yeast and a vegan egg replacer to make dairy-free zucchini tortillas.

How to Make Zucchini Tortillas

Step 1: Grate and Salt the Zucchini

Coarsely grate your zucchini using the big holes on a box grater, or let your food processor do the heavy lifting. Pile the strands into a fine-mesh sieve set over a bowl, sprinkle with kosher salt, and toss well. This draws out lots of water (crucial for non-soggy tortillas!), so be patient and let it sit for at least 15 minutes.

Step 2: Squeeze Out Excess Moisture

Once your zucchini has drained, use clean hands to gather up small handfuls and squeeze—really squeeze!—to wring out every last drop of liquid. You should end up with ½-¾ cup zucchini juice in the bowl. This step is what gives your tortillas their signature chewy bite.

Step 3: Mix the Batter

Transfer the dried zucchini to a large bowl and stir in the beaten egg and grated parmesan. Be sure to mix thoroughly, so every shred gets some cheese and egg for even baking and golden color.

Step 4: Shape the Tortillas

Using a ¼-cup scoop, portion out five mounds onto your parchment-lined baking sheet. Flatten each one into a thin, even 6–7 inch circle—don’t make them too thick, but be sure there are no holes, as that helps them stay flexible.

Step 5: Bake to Golden Perfection

Bake in a hot 450ºF oven for 12–15 minutes. You’ll know your Zucchini Tortillas are ready when the edges are crisp and the tops are speckled with beautifully golden parmesan. Let them sit for a minute before carefully peeling them off the parchment.

Step 6: Cool and Enjoy

Transfer your tortillas to a plate to finish cooling. Trust me—letting them cool fully makes them that much more flexible and easy to roll or fold without tearing.

How to Serve Zucchini Tortillas

Garnishes

Top your Zucchini Tortillas with a scatter of fresh cilantro, finely diced red onion, or a squeeze of lime for brightness. Even a drizzle of spicy crema or a dollop of guacamole makes them feel special and party-worthy.

Side Dishes

Pair your tortillas with a fresh corn salad, black bean salsa, or a big, crunchy slaw. These light and vibrant sides play perfectly off the savory, cheesy base of the zucchini tortillas and make for a nourishing, balanced meal.

Creative Ways to Present

Try using your Zucchini Tortillas as a base for mini flatbreads—top them with sauce and cheese for a quick “pizza,” or slice into wedges for a fun appetizer with salsa or hummus. They’re fantastic for wraps, tostadas, or even breakfast burritos loaded with veggies and eggs.

Make Ahead and Storage

Storing Leftovers

Keep leftover Zucchini Tortillas in an airtight container in the fridge for up to 3 days. Be sure to let them cool completely before stacking to prevent excess moisture from making them soggy.

Freezing

Zucchini Tortillas freeze like a dream—simply stack with a piece of parchment in between, seal in a freezer-safe bag, and freeze for up to 3 months. Grab one straight from the freezer for a quick lunch solution anytime!

Reheating

To reheat, warm the tortillas in a dry skillet over medium heat or on a baking sheet at 350°F for a few minutes until soft and pliable—this brings back the irresistible aroma and snappy edges, almost like fresh baked!

FAQs

Final Thoughts

I hope you give these Zucchini Tortillas a try and discover just how fun, tasty, and versatile homemade veggie tortillas can be. Whether you enjoy them warm from the oven or layered with your favorite fillings, there’s something special about enjoying a wholesome recipe you made from scratch. Happy cooking!

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