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Zucchini Tortillas

If you are trying to decide how to cook the zucchini that is growing abundantly in your garden we suggest you try this delicious recipe. This is a healthy alternative to chips, and the only problem is that you just won't be able to make them fast enough.
Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Servings 10 Rounds


  • 4 Cups Zucchini grated
  • 1 Large Egg
  • 1/2 Cup Parmesan cheese grated
  • 1/4 Cup Panko breadcrumbs
  • 1/2 Tsp Black pepper
  • 1/4 Tsp Salt
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Ground cumin
  • 1/2 Cup Spicy Tomato and Tomatillo Salsa See our recipes
  • 1/2 Cup Greek yogurt


  • Pre-heat oven to 450 degrees F.
  • Shred the zucchini and then remove as much moisture as possible.
  • Add all the ingredients together in a large bowl.
  • Stir to fully incorporate the egg and spices then drain off any excess liquid that forms.
  • Cover baking sheets with parchment paper.
  • Scoop ¼ cup of eggplant mixture and place it on the baking sheet, flattening it down to make a thin 5 inch circle.
  • Bake tortillas for about 25 minutes, or until they look “crisp’ and brown around the edges.
  • Peel the zucchini tortillas off and serve warm with Greek yogurt and our Spicy Tomato and Tomatillo Salsa.