Zucchini Tortilla

This zucchini tortilla is a simple and healthy recipe made with just zucchini and eggs. Blended into a smooth batter and cooked in a skillet, it forms a soft yet sturdy tortilla that can be used for wraps, sandwiches, or enjoyed on its own. It’s naturally low in carbs, gluten-free, and a great way to use fresh zucchini in a quick and easy meal. Whether you fill it with vegetables, cheese, chicken, or your favorite spread, this tortilla makes a versatile option for breakfast, lunch, or a light dinner.

Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Cuisine: Quick & Easy

Servings: 1

Ingredients

1 small zucchini
2 eggs

Optional:

1 tablespoon cornstarch (if using a larger or more watery zucchini)

Instructions

1
Cut the zucchini into pieces and place it in a blender.
2
Add the eggs and blend until smooth.
3
Heat a nonstick skillet and pour in the mixture.
4
Cook over medium heat for a few minutes on each side, until the tortilla is golden.
5
Remove from the skillet and let it cool slightly before filling or serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 145kcal

% Daily Value *
Total Fat 8g13%
Total Carbohydrate 6g2%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I used a very small zucchini from the garden.

If you use a larger and more watery zucchini, add 1 tablespoon of cornstarch to absorb excess moisture and help prevent the tortilla from falling apart.

Use a good nonstick skillet for the easiest flipping.

Let the tortilla cool slightly before filling so it holds together better.