- 2 large zucchini slices
- 2 large eggs
- 2 cups chopped cheddar cheese
- 1/4 tsp baking powder
- 1/4 tsp salt
Preheat oven to 170°C
Slice the courgettes and place in place them in a sturdy tea towel. Squeeze as much moisture onto the zucchini as possible. When you feel like you’ve drunk as much as you can, unfold the towel, let it sit for a few minutes, and then try again. Don’t skip the second step, the zucchini must be dry.
Place the VERY dry zucchini in a bowl and season with shredded cheddar cheese, eggs, baking soda, and salt.
Using a 1/4 cup for small tortillas or 1/2 cup for large tortillas, take the dough and place it on a silicone-lined pan, then form a very thin circle. The only moisture should come from the egg. Bake
for 15-20 minutes or until golden and set.
Allow to cool slightly before removing the silicone mat.
Give it a try or store refrigerated in an airtight container for up to 3 days.