Baked Zucchini Tortillas

When I announce that we are having a taco bar for dinner the kids are always thrilled and excited. I think it’s the fact that they can assemble the taco and freely decide how to fill them. The more they are involved in a recipe, the higher chances are that they will eat it 🙂

I usually buy organic whole wheat flour tortillas, but sometimes I like to make them home and add some veggies too. The zucchini tortillas are very simple to prepare, with a lovely delicate flavor. They don’t take a lot of time to bake and can be prepared even ahead.

Our favorite way to enjoy them is with rotisserie chicken, tomato, avocado, cilantro, cheese and greek yogurt. A lovely and refreshing summer recipe for the whole family!!

Also…if you are planning a kids’ party the zucchini shells with the taco bar are definitely a crowd’s pleaser.

Start preheating the oven to 400F/180C. Prepare a baking tray covered with parchment paper and set aside.

Wash the zucchini and grate them finely. Squeeze out the extra zucchini juice with your hands. 

In a bowl add the zucchini + egg + flours + oregano + salt + garlic. Combine well. The final batter should not be too moist (see the video for reference). If it is, add one more tablespoon of tapioca flour to reach the desired consistency. (The zucchini might be too watery, that’s the reason, it’s not that you made a mistake).

Add 1 full Tablespoon of mix on the parchment paper and flatten into a circle with a tablespoon. That’s your first tortilla. It should be very thin, few mm only.

Repeat until you finish all the batter. The recipe makes about 6 tortilla 10 cm diameter.

Bake for 30 minutes and cool down on a rack. 

Fill the tortilla with your favorite toppings: we love grilled chicken + guac + tomato + spinach +  cheese optional + cilantro + greek yogurt.

You can store the tortillas on the countertop in an air tight container so that they don’t dry out too much for 3 days. If it’s too hot outside, store them in the refrigerator. You can always freeze them for up to 3 months.

Baked Zucchini Tortillas
Servings: 4
Ingredients
  • 1 cup grated zucchini, squeezed
  • 1 medium egg
  • 1/3 cup tapioca flour
  • 2 Tbsp flour
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
Instructions
  1. Preheat the oven to 400F/180C

  2. Prepare a baking tray covered with parchment paper. Set aside.

  3. Wash the zucchini and grate them finely. Squeeze out the extra zucchini juice with your hands. 

  4. In a bowl add the zucchini + egg + flours + oregano + salt + garlic. Combine well.The final batter should not be too moist. If it is, add one more tablespoon of tapioca flour to reach the desired consistency. (The zucchini might be too watery, that’s the reason).

  5. Add 1 full Tablespoon of mix on the parchment paper and flatten into a circle with a tablespoon.

  6. Repeat until you finish all the batter. The recipe makes about 6 tortilla 10 cm diameter.

  7. Bake for 30 minutes. Cool down on a rack.

  8. Fill the tortilla with your favorite toppings: we love grilled chicken + guac + tomato + spinach +  cheese optional + cilantro + greek yogurt.

1 Comment

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Baked Zucchini Tortillas – MySpecialFood.com
    August 2, 2019 at 8:17 pm

    […] When I announce that we are having a taco bar for dinner the kids are always thrilled and excited. I think it’s the fact that they can assemble the taco and freely decide how to fill them. The more they are involved in a recipe, the higher chances are that they will eat it I usually buy organic whole wheat flour tortillas, but sometimes I like to make them […] Source: Baked Zucchini Tortillas […]

  • Leave a Reply