As many of you know, a few weeks before I set the fateful and highly anticipated vacation date, my PC gave up on me! I wanted to write all the latest recipes I’ve experimented for you here on the blog, so as to leave them as a reminder for the summer, but obviously it wasn’t possible! At least not according to the slow and relaxing timing I had planned! So, since my new PC finally arrived two days ago, but there are really just a few days left until the holidays, I am trying to publish all the most worthy recipes that I have already shared on social media, like these fabulous zucchini tortillas! You absolutely have to try them because they are very easy to prepare and perfect for everyone who prefers lighter meals in the summer, enjoying light yet flavorful brunches! Thanks to the cheese, they will be deliciously tasty, creating a crispy edge to lick your chops! For this reason, they will please the whole family, including your children! Moreover, their versatility will allow you to fill them according to your creativity and taste! For example, I prepared them by adding cottage cheese, arugula, and strips of pepper, but any other combination will also work well! In a few simple steps, you can bring to the table a perfectly vegetarian dish that is suitable as a snack in a buffet appetizer or as a main course to enjoy at the beach!
If you like zucchini, you can prepare them in a thousand other different ways, so here are some more ideas for inspiration:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 tortillas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients:
- 2 zucchini
- 3 oz provolone
- 1 egg
- 2 tbsps grated parmesan
- 2 tbsps breadcrumbs
- 1 tsp sweet paprika
- 1 tsp chives
- 1 pinch garlic powder
- 1 pinch salt
Tools:
- 1 Grater
- 1 Bowl
- 1 Dish towel
- 1 Spoon
- 1 Baking sheet
- 1 Parchment paper
Steps:
Wash and trim the zucchinis, then grate them using a coarse grater placed inside a large bowl (fig. 1).
Salt and let them rest for 30′ to release their vegetation water (fig. 2).
After this time, place the zucchinis inside a clean dish towel, preferably not washed with softeners or similar scented products, and squeeze them until all their vegetation water is eliminated (fig. 3).
Then transfer the beautifully dry zucchinis into a large bowl, add the grated parmesan and provolone, and mix (fig. 4).
Add the egg, season with garlic powder, paprika, and mix again (fig. 5 and 6).
Add the chives, salt, and breadcrumbs, and mix one last time (fig. 7 and 8).
Take 2-3 level tablespoons of this mixture and form the tortillas, placing them on a baking sheet lined with parchment paper. Compact and flatten them with the back of the same spoon, without creating holes in the middle, and spreading them out to a circumference of about 5 inches (fig. 9).
Without adding oil, bake in a preheated convection oven at 350°F for about 18′-20′, or until they are well browned (fig. 10).
Turn off, take them out of the oven, and let them cool for just a couple of minutes before removing them from the baking sheet and serving them (fig. 11).
Serve them still warm and crunchy as they are without condiments or fill them to your liking!
And voilà… your zucchini tortillas are ready to be enjoyed!
Bon Appetit from FeFè’s Kitchen!
Storage
👉 If there are any leftovers, you can store them in the fridge for 1-2 days in suitable airtight containers and heat them for a few minutes in a preheated oven to revive the crispy surface.
Tips and Suggestions
🟣 I recommend consuming the tortillas right away, just a few minutes after taking them out of the oven, to savor their full fragrance and crispiness. Once cold, their delightful crust will lose its consistency. They will still be good but not as crunchy as freshly baked.
🟣 Instead of provolone, you can use any other type of string cheese. They will be equally delicious.
