Description

Looking for a low-carb, veggie-packed twist on your morning routine? These Breakfast Zucchini Tortillas are light, flavorful, and super versatile. Made with shredded zucchini, eggs, and simple spices, they’re perfect as a gluten-free tortilla swap or as a base for wraps, tacos, or breakfast burritos. Whether you’re meal-prepping for the week or making a fresh batch in the morning, these tortillas are a wholesome and satisfying way to start your day.

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Ingredients

Scale

2 medium zucchinis, shredded (about 2 cups packed)
2 large eggs
⅓ cup grated cheese (cheddar, mozzarella, or feta)
2 tbsp almond flour or oat flour
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt
¼ tsp black pepper
Olive oil spray or parchment paper (for baking)

Optional Add-Ins

1 tbsp fresh herbs (parsley, dill, or chives)
1 tbsp nutritional yeast (for a cheesy flavor)
Pinch of chili flakes (for heat)

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Instructions

Step 1: Prep the Zucchini

Grate the zucchinis using a box grater and place them in a clean kitchen towel or cheesecloth.
Squeeze out as much water as possible—this step is crucial to avoid soggy tortillas.
You should be left with about 1 to 1¼ cups of dry zucchini.

Step 2: Make the Batter

In a large mixing bowl, combine the squeezed zucchini, eggs, cheese, flour, garlic powder, onion powder, salt, and pepper.
Mix until well combined. The mixture should be slightly thick and scoopable.

Step 3: Shape the Tortillas

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone mat.
Scoop about ¼ cup of the zucchini mixture onto the sheet and use a spatula to spread it into a thin, round circle (about 6 inches wide).
Repeat with remaining batter, leaving space between each.

Step 4: Bake the Tortillas

Bake for 15 minutes, then carefully flip each tortilla using a spatula.
Bake for another 5–8 minutes until golden and firm to the touch.
Let cool slightly before removing from the tray.

Step 5: Serve or Store

Use immediately as a wrap or tortilla base.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Reheat in a skillet for a crisp edge or microwave for a softer wrap.

Notes

Squeeze Thoroughly – Removing moisture is the most important step.
Don’t Overcrowd the Tray – Keep space between tortillas for even baking.
Use Cheese for Binding – Cheese not only adds flavor but also helps hold the tortillas together.
Flip Gently – Use a wide spatula and flip with care to avoid tearing.
Customize It – Feel free to mix in spices like cumin, paprika, or Italian herbs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American