Zucchini Tortillas

Zucchini tortillas are an excellent vegetable variation of the classic corn or wheat flour tortillas. Here I propose a version that could be integrated into an Italian-leaning kitchen.

Ingredients

• 2 large zucchinis
• 1 egg (or 2 egg whites for a lighter version)
• 70g of flour (00, wholemeal, or spelt, depending on preference)
• 40g of grated Parmesan cheese (or another cheese of your choice)
• Salt to taste
• Pepper to taste (optional)
• Extra virgin olive oil or frying oil (depending on the chosen cooking method)
• 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 for obtaining a tortilla that is not too moist.
3. In a bowl, mix the grated zucchinis with the egg, flour, and grated cheese until you have a homogeneous mixture. Season with salt and pepper and add the chosen spices.
4. Heat a non-stick pan and lightly oil it with olive oil. Pour some of the mixture into the hot pan and spread it out to form a flat disk of the size you prefer (I recommend about 1/4 inch or 6 mm thick).
5. Cook the tortilla on one side until golden, then flip it to cook the other side. Repeat until all the batter is used up.
6. Let the tortillas cool on a plate and then use them as you like: they can be served as a side, as a base for vegetarian tacos, or even eaten on their own.

Alternatively, you can bake the mixture in a preheated oven at 180°C on a baking sheet lined with parchment paper until the tortillas are golden and crispy.

Curiosity

Although the tortilla is originally from the Americas, this version with zucchini is a nice way to integrate a typical ingredient of the Italian vegetable garden, often used in dishes such as the omelette or as a side. Zucchinis make the tortilla soft inside and crispy outside, perfect for a light but satisfying meal.