Empty My Fridge
Zucchini Tortillas: you bake them and they are delicious!
Ingredients
- Zucchini · grated
- Cheese · shredded⅔ cups
- Parmesan cheese · grated⅔ cups
- Egg1
- Breadcrumb½ cups
- Chive1 tbsp
- Garlic powder½ tsp
- Salt¼ tsp
- Paprika¼ tsp
- Tomato · sliced
- Mozzarella cheese · sliced
- Arugula
- Extra virgin olive oil
Instructions
- Wash and grate the zucchini into a bowl, then squeeze out all the excess water with a clean towel.
- Add the shredded cheese, Parmesan, egg, breadcrumbs, chives, garlic powder, salt and paprika to the zucchini and mix well.
- Line a baking tray with parchment paper. Shape the mixture into flat, round discs about 12 cm (5 inches) across, pressing flat with a spoon.
- Bake at 360°F (180°C) for 20 minutes, until golden and firm.
- Top each tortilla with tomato, mozzarella and rocket, drizzle with olive oil, and serve warm or at room temperature.
Summarized from Cookist Wow's video. Watch it for the details.
More recipes with
EggCheeseTomatoParmesan cheeseMozzarella cheeseBreadcrumbZucchiniArugula
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