Zucchini Tortillas

Zucchini tortillas are an excellent vegetable variant of classic corn or wheat flour tortillas. Here I propose a version that could be integrated into a cuisine tending towards Italian.

Ingredients

• 2 large zucchinis
• 1 egg (or 2 egg whites for a lighter version)
• 70g flour (00, whole wheat or spelt, depending on preferences)
• 40g grated Parmesan (or another cheese of your choice)
• Salt to taste
• Pepper to taste (optional)
• Extra virgin olive oil or frying oil (depending on the cooking method chosen)
• Spices to taste (e.g. basil, mint, oregano)

Preparation

1. Wash the zucchinis and grate them with a large-hole grater.
2. Squeeze the grated zucchinis to remove excess water. This step is very important to obtain a tortilla that is not too moist.
3. In a bowl, mix the grated zucchinis with the egg, flour, and grated cheese until you obtain a homogeneous mixture. Season with salt and pepper and add the chosen spices.
4. Heat a non-stick pan and lightly grease it with olive oil. Pour some of the batter into the hot pan and spread it to form a flat disk of the size you prefer (recommend about 1/4 inch or 6 mm thick).
5. Cook the tortilla on one side until golden brown and then flip it to cook the other side as well. Repeat until the batter is used up.
6. Let the tortillas cool on a plate and then use them as you prefer: they can be served as a side dish, base for vegetarian tacos, or even eaten on their own.

Alternatively, the batter can be cooked in an oven preheated to 180 °C on a baking sheet lined with parchment paper, until the tortillas are golden and crispy.

Fun Facts

Although the tortilla originates from the Americas, this zucchini version is a great way to incorporate a typical ingredient from the Italian garden, often used in dishes like frittata or as a side dish. Zucchinis make the tortilla soft inside and crispy outside, perfect for a light but satisfying meal.