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Ingredients:
For the Zucchini Mixture:
700g of zucchini, grated
Salt
Sweet paprika
Garlic powder
Dry oregano
1/2 cup (50g) vegan breadcrumbs
1/2 cup (40g) vegan parmesan cheese
For the Flax Eggs:
3 tablespoons flaxseed meal
9 tablespoons water
Additional Ingredients:
1 cup (90g) vegan cheese
Instructions:
1. Prepare Zucchini:
Grate the zucchini and transfer it to a colander. Sprinkle salt over the grated zucchini and let it sit for 10 minutes to release excess water. Squeeze out the liquid using your hands or a clean towel.
2. Prepare Flax Eggs:
In a small bowl, whisk together flaxseed meal and water to create flax eggs. Let them sit for 15 minutes until thickened.
3. Combine Ingredients:
In a large bowl, combine grated zucchini, sweet paprika, garlic powder, dry oregano, vegan breadcrumbs, vegan parmesan cheese, flax eggs, and vegan cheese. Mix thoroughly to form a compact mixture.
4. Preheat Oven:
Preheat your oven to 180°C (360°F).
5. Shape and Bake:
Line a baking tray with parchment paper.
Scoop about 2 tablespoons of the zucchini mixture onto the prepared tray and flatten it into a thin circle. Repeat to make 4 tortillas.
Bake in the preheated oven for approximately 20 minutes or until golden with crisp edges.
6. Serve:
Once baked, remove the tortillas from the oven and let them cool slightly.
Enjoy your vegan zucchini tortillas with your favorite toppings or sauces.
Pro Tips for Culinary Success:
Grating Zucchini:
Pat zucchini dry after the initial draining to ensure optimal texture in your tortillas.
Flax Eggs:
Allow sufficient time for flax eggs to thicken, enhancing the binding properties in the mixture.
Customization:
Personalize your tortillas by experimenting with various vegan cheese options or adding diced veggies for an extra crunch.
Versatility:
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