Zucchini tortillas: a simple and quick preparation made with zucchini, Parmesan, and eggs. A very easy dish that really takes just five minutes to prepare. Great for any time we want to bring something tasty to the table for lunch or dinner but don’t have a lot of time to spend at the stove. You only need to make a quick batter and our zucchini tortillas are ready to bake. Zucchini tortillas are special when hot, golden and just out of the oven, perfect for a family dinner. A nice idea is also to serve them cold as an appetizer, snack or to enrich a buffet or reception table. We can fill the zucchini tortillas however we like. I, for example, find them exceptional spread with cream cheese, but they can be filled in a thousand different ways according to your tastes and imagination.
But now let’s go to the kitchen and I’ll show you how to prepare the Zucchini Tortillas
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 1 1/3 cups zucchini (grated julienne)
- 1 egg
- 1/2 cup grated Parmesan cheese
- salt
- pepper
- 3.5 oz cream cheese (spreadable)
Tools
- 1 Bowl
- 1 Grater
- 1 Baking sheet
Steps
Let’s start preparing the
Let’s start preparing the Zucchini Tortillas. First, take the zucchinis, wash them, trim the ends and grate them in julienne. Put the zucchini into a bowl and add the egg and the Parmesan, season with salt to taste and mix the batter well.
Line a baking sheet with parchment paper and form the tortillas. You should make very thin, compact circles without creating holes in the middle.
Bake at 356°F in a preheated oven for about 12-15 minutes, or in a convection oven at 338°F for the same cooking time, until they are nicely golden.
Let them cool for just two minutes before removing them from the pan and serve them hot and crispy, ready to be enjoyed as they are or filled to taste.
Enjoy your meal!!
Marge’s Tips
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