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.
- 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.