Zucchini Tortillas
Ingredients
-
1 to 1.25
lbs
zucchini or other summer squash
-
1
teaspoon
kosher salt
-
1
whole
egg, beaten
-
2
ounces
grated parmesan cheese
Instructions
- Grate the zucchini and sprinkle with salt, letting it drain for at least 15 minutes.
- Preheat the oven to 450ºF and line a sheet pan with parchment paper.
- Squeeze the zucchini to remove excess moisture.
- Combine the drained zucchini, beaten egg, and parmesan cheese in a bowl and mix well.
- Portion the mixture into mounds on the prepared sheet pan and spread each into a thin circle.
- Bake for 12 to 15 minutes until the edges are crisp and golden.
- Let cool briefly before transferring to a plate.
Nutrition Facts (estimated)
Servings
5
Calories
150
Total fat
5g
Total carbohydrates
20g
Total protein
7g
Sodium
300mg
Cholesterol
70mg
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