Zucchini Tortillas (4-Ingredients, Gluten-Free, Baked)
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Today I’m sharing yet another zucchini recipe, one I’ve had flagged to make for over five years.
It comes from Todd + Diane, who drew inspiration from the cauliflower pizza-crust craze and created a vegetable-based soft taco shell using the abounding summer squash. Since posting their zucchini tortilla recipe in 2015, it has become one of the most popular on their website.
Last weekend, I finally gave the recipe a go, simplifying it a bit, too: I omitted the spices (garlic powder, cumin, and pepper), and I left out the bread crumbs, too.
Why no bread crumbs? For two reasons: First, the recipe called for only a quarter cup, which given the amount of zucchini and parmesan felt perhaps unnecessary. Second, I knew if I ultimately decided to share a zucchini tortilla recipe that included bread crumbs, I would receive questions about gluten-free substitutions. And so I thought: Why not just leave them out from the start?
Friends, guess what? It worked! Without bread crumbs, the tortillas baked beautifully, releasing easily from the sheet pan without breaking. It turns out the grated parmesan along with the egg create enough of a “glue” to render bread crumbs unnecessary.
These tortillas are crepe-like in texture but vegetal in flavor, with irresistibly nutty notes lent by the parmesan. I can eat them just as they are — I toasted a frozen one for breakfast this morning, and it was so, so tasty without any additions — but they also are delicious when used as taco shells stuffed with whatever your heart desires.
I have been filling them mostly with a little cheese and chive-scrambled eggs, but I also have smeared them with whipped honey goat cheese and layered in roasted red peppers, sliced avocado, and greens.
Note: Do use caution when filling — these tortillas are not as strong as flour tortillas and would not hold up well if you wanted to, say, make wraps to pack for the beach. A good rule of thumb, I’ve found, is to fill lightly and eat immediately. I have no doubt these are rules you will have no trouble following. Hope you love them as much as I.
How to Make Zucchini Tortillas, Step by Step
First, gather your ingredients: parmesan, zucchini or other summer squash, and one egg. You’ll need salt, too.
Using a box grater, coarsely grate 1 to 1.25 lbs. of zucchini.
Transfer to a colander and sprinkle with 1 teaspoon of kosher salt.
Toss the strands in the salt, then let stand to drain for at least 15 minutes.
Squeeze the zucchini to press out as much of the liquid as possible.
You’ll have about 1/2 to 3/4 cup zucchini juice… I feel this should be saved for something? It’s a bit salty, but still.
Place the zucchini, 1 beaten egg, and 2 ounces of grated parmesan cheese in a large bowl.
Stir until mixed.
Use a 1/4-cup measure to portion out the zucchini tortilla batter into roughly five mounds on a parchment-lined sheet pan. I’m using an extra-large sheet pan here. You’ll likely need to use two pans if you are using a standard sheet pan.
Spread each mound into a thin circle, roughly 6 inches in diameter.
Bake at 450ºF for 12 to 15 minutes.
Let cool for a minute or so, then transfer to a plate to cool.
I’ve been making breakfast tacos with these tortillas, but you could fill them with all sorts of things, keeping in mind they are a little more fragile than flour tortillas.
These tortillas freeze well, too.
Zucchini Tortillas (4-Ingredients, Gluten-Free, Baked)
- Total Time: 40 minutes
- Yield: 5
- Diet: Gluten Free
Description
Adapted from this zucchini tortilla recipe on Todd + Diane White on Rice Couple.
Notes: I think the key to success here is twofold:
- Drain out as much of the zucchini liquid as possible.
- Keep an eye on them while baking. If you bake them too long, the parmesan will cook too much and cause the tortillas to become brittle.
Ingredients
- 1 to 1.25 lbs. zucchini or other summer squash
- 1 teaspoon kosher salt
- 1 egg, beaten
- 2 ounces grated parmesan cheese, a packed 1/2 cup
Instructions
- Coarsely grate the zucchini using a box grater or shredder attachment in a food processor. Transfer the strands to a fine-meshed sieve and set the sieve over a bowl. Sprinkle the salt over the top and toss to distribute it. Let stand for at least 15 minutes to drain.
- Heat the oven to 450ºF. Line an x-large sheet pan or two standard-sized sheet pans with parchment paper.
- Squeeze the zucchini and press it against the sieve to remove as much moisture as possible. You’ll have between 1/2 to 3/4 cup liquid by the time you finish squeezing.
- Transfer the drained zucchini strands to a large bow. Add the egg and parmesan, and stir with a spatula to combine.
- Use a 1/4-cup measure to portion the zucchini tortilla batter into roughly five mounds, transferring each mound to your prepared sheet pan as you portion, being sure to space the mounds evenly. Spread each mound out into a thin circle, 6 to 7 inches in diameter.
- Transfer the pan to the oven and bake for 12 to 15 minutes, or until the edges begin to crisp, and the surface of each tortilla is speckled with golden spots of browning parmesan cheese.
- Let the tortillas cool for one minute on the sheet pan, then carefully remove each tortilla and transfer to a plate to cool completely.
- To freeze, place the tortillas in an airtight bag and transfer to the freezer for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: gluten-free, parmesan, zucchini, egg
This post may contain affiliate links. Please read my disclosure policy.
47 Comments on “Zucchini Tortillas (4-Ingredients, Gluten-Free, Baked)”
Can’t wait to try these. We’ve been eating roasted eggplant, zucchini & asparagus tomatoes with tzatziki and hummus on a weekly basis these would be great with hummus. Breakfast sounds delicious too it would be great to have some in freezer for weekend breakfasts. You’re the best Ali love your recipes techniques. The zucchini juice would be great in vegetable broth if you hold back the salt to begin with I need to make a batch with vegetable scraps I have in freezer.
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These would be SO good with hummus … good call! And good call on the vegetable broth idea, too. Thanks so much for writing. I hope you love them. And thank you for your kind words, too 💕💕💕💕
I’ll be making within days; love zucchini and a substitute for tortillas is welcome. Try the leftover juice in veggie soup!
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Smart! Love this idea, Roxanne. Makes perfect sense.
Can’t wait to try these. Do you think summer squash could be substituted for zucchini?
Yes, absolutely!
This was super easy to put together and so good! Thanks for the recipe!
So great to hear, Eryn!
We really liked these easy to make tortillas. We stuffed them with grilled chicken strips and a smear of garlic scape pesto. Creative filling possibilities are limitless…Delicious!
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Wonderful to hear this, Dorothy! Thanks for writing and sharing your filling combo — sounds delish!
Can these be made in advance? If so, How long can they be stored for?
Yes! I have been freezing them, but I think they would store just fine at room temperature for 2 to 3 days.
These came out fantastic! We had them w chicken keema and yogurt. Will make again. Thank you!
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That sounds amazing! Thanks for writing, Jasdeep 🙂 🙂 🙂
Another 10! They were easy to make… and easy to eat! This recipe is for sure in the rotation now. As everyone stated.. the filling possibilities are endless.
Thanks Ali.
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Great to hear, Sherry! Thanks so much for writing 🙂 🙂 🙂
These are wonderful! Easy peasy to make and they freeze beautifully. I used the zucchini squeezin’s as the salty element in green bloody mary mix, with tomatillos, jalapenos, yellow tomatoes, horseradish, celery seed…..vodka <3 <3 <3
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Giggling at “zucchini squeezin’s”! 🙂
🤣🤣🤣🤣
Tracey that is a brilliant idea! Love it so much. Thanks so much for writing and sharing 🙂 🙂 🙂
These look and sound delicious. I could see cooking them on a large nonstick pan or cast iron griddle to avoid a hot oven and kitchen in the summer. Our big oven takes 30-45 minutes to pre-heat. They’d have to be done in batches on the stove.
Renee! I tried frying one in a nonstick skillet, and it was kind of a disaster. Definitely give a small one a try before you go for a full skillet’s worth of tortillas … would hate for you to waste all that batter. If you have success with the small one, then push on and make more… and then report back with your secrets.
We have been deluged with zucchini. What a fabulous way to use them! We have been enjoying them for breakfast with eggs! Thanks for another great recipe.
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Great to hear, Marilee! Thanks so much for writing 🙂 🙂 🙂
Very nice recipe chef 👍👌👏. I made them this morning, delicious 😋. Thank you for your effort 🌹🌞😎
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Great to hear, Jasson!
I made these with zucchini’s from my garden .We had them alongside pasta w/red sauce. Sooo delicious ❤️. Can’t wait to explore more fillings! Thank you 🙏🏻
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Great to hear, Pamela!! Thanks so much for writing 🙂 🙂 🙂
What should I do if I’m not allowed to have dairy due to a dairy allergy? What can I sub out for the parmesan cheese?
Thanks
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Hi Tory! I haven’t tried, but I wonder if a vegan parmesan will work? I’d hate for you to go through the effort for it not to work, however, so I might do some research on “meltability” of vegan parmesan.
They actually make gluten free breadcrumbs. I am going to make this with them. Man these look delicious.
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Can’t wait to try this…looks AMAZING! I’m Keto, so happy to find recipes I can indulge in. 🥰
Question: Have you tried making them in a skillet or stovetop pancake griddle? I wonder if it would change the consistency too much. 🧐 Here’s a thought about that lovely green zucchini “juice” Maybe it could be used to make a sort of gazpacho with green peppers, onions, cuke, some boiled and chilled baby gold potatoes? A dash of pesto? You’re the chef…what do you think? ☺️ Can’t wait to check out more of your recipes! Have an awesome summer…and thanks!
Hi Annie! I have tried making a small tortilla in a skillet, and I did not get great results. I possibly was impatient with the flipping, but I ended up with a mess.
Great idea re using the juice in a gazpacho! Smart. Will try that. Thanks so much for writing!
This is an absolute winner! So so delicious and satisfying. Make sure you use parchment paper and not wax paper. Lost a pan of tortillas because I ran out of parchment and thought subbing wax would work. 🫣 Should have been patient and cooked the second batch on re-used parchment. Oh well. Very tasty! Thank you!
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Great to hear this, Beth! And thanks for the warning regarding wax paper — sorry about the tortillas you lost … it’s the worst feeling.
Hi! Do you think I can use rice flour instead of cheese? What is the measurement in cups (I don’t have a scale)?
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Hi! I’m not sure how much to advise. I would maybe start with 1/4 cup of flour… you might test bake one tortilla and see how it works; then add more flour if necessary.
Pretty sure zucchini is my cauliflower as it’s so versatile! Just made these and filled them with some leftover pork tenderloin with a yogurt and dill sauce. And I think you otherwise saved taco night as I’ve been trying to go a little lighter on the carbs and was getting tired of just salads. You never disappoint!
Also, why have I never thought about saving the zucchini juice to use for another purpose? I feel so wasteful now!
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So nice to read this, Megan! Pork tenderloin tacos sound delicious! And don’t feel bad re zucchini juice … it’s basically just beautifully hued water 🙂 🙂 🙂 Thank you for your kind words — means a lot!
These are delicious! Thank you for posting. Made exactly as written 😊
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Great to hear, Claire! Thanks for writing 🙂 🙂 🙂
Could cottage cheese or ricotta cheese be used instead of parmesan?
Hi Lee! I think you need to use a dry cheese. I worry cottage cheese and ricotta are going to be too wet.
Surprised at how much I love this recipe! First batch was delicious. Second batch, to which I added the breadcrumbs, granulated garlic, black pepper and Aleppo pepper, was even better!! And now we’re at the end of our zucchini season here in the PNW. Ah, well. Something to look forward to . . . .
Yum! So great to hear this, Katie 🙂 🙂 🙂 Thanks for writing.
We make these when zucchini are plentiful and then freeze with a piece of parchment between each one. Toast straight from the freezer to warm them up and they are the perfect fast breakfast!
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Great to hear, Elizabeth! Love this idea 🙂