Zucchini, eggs, cheddar, and baking powder bake into flexible rounds that can be used for wraps, tacos, or quesadillas. Removing as much zucchini moisture as possible is the central technique: the source calls for squeezing, resting, and squeezing again.
Ingredients
- 2 large zucchini, shredded
- 2 large eggs
- 2 cups shredded cheddar cheese
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Dry the zucchini
- Preheat the oven to 375°F. Line a baking sheet with a silicone mat.
- Wrap the shredded zucchini in a sturdy dish towel and squeeze out as much liquid as possible.
- Open the towel, let the zucchini rest for several minutes, then squeeze it again. It should be very dry before mixing.
Shape and bake
- Combine the dry zucchini with the eggs, cheddar, baking powder, and salt.
- For small tortillas, portion with a 1/4-cup measure. For large tortillas, use a 1/2-cup measure. Place each portion on the lined tray and pat it into a very thin circle.
- Bake for 15–20 minutes, until golden, firm, and 160°F (71°C) at the center.
- Cool slightly before peeling the rounds from the silicone mat.
Use immediately or refrigerate in an airtight container for up to 3 days.
