The zucchini tortillas cooked in a pan are a tasty and easy-to-make single dish.
For this recipe, I made a mixture of zucchini, eggs, parmesan, and flour. I then cooked the tortillas in a pan, to fill them later with ricotta and prosciutto.
Alternatively, you can also opt for a vegetarian filling. Once ready, fold the tortillas in half and enjoy your meal!
For other tasty ideas, see the collection:
Recipes with Zucchini
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
Ingredients
- 2 cups zucchini
- 2 eggs
- 2/3 cup grated parmesan
- 4 tablespoons flour
- to taste dried oregano
- to taste salt
- to taste extra virgin olive oil
- 1/2 cup ricotta
- 4 slices prosciutto
Tools
- Grater
Steps
To make the zucchini tortillas, grate the zucchini and pour them into a bowl.
Then add the eggs, a pinch of salt, and oregano, and start mixing.
Continue mixing, add the parmesan and flour. Combine the ingredients until you get a homogeneous mixture.
In a small pan, heat the oil, pour a couple of spoonfuls of mixture, and cook over medium heat for 4 minutes on each side. Compact and flatten them with the back of the spoon, without creating holes in the middle, and spread them across the circumference of the pan.
Alternatively, for cooking, you can use a 4-inch diameter ring mold.
Let it cool for a few minutes, then fill the tortillas by spreading ricotta and placing a slice of prosciutto.
Fold in half and serve. Enjoy your meal!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
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