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Baked Zucchini Tortillas
Servings: 4
  • 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
  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.