Grilled Zucchini Tortillas

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Grilled Zucchini Tortillas

Jill Dalton
Grilled zucchini tortillas offer a unique twist on traditional tortillas, packing in more nutrition and flavor with zucchini! These zucchini tortillas provide a light and nutritious base for various fillings, from grilled vegetables to savory plant-based proteins and creamy spreads.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Bread
Cuisine American, Mexican
Servings 4
Calories 202 kcal



  • Add the cornmeal, arrowroot powder, flax meal and onion powder to a bowl and stir well.
  • Add the zucchini and stir until well coalted.
  • Stir in the tamari and water and massage with your hands. Press mixture into a ball and let sit for a few minutes.
  • Divide ball into four pieces and shape them into balls. Press each ball into a tortilla between two sheets of parchment paper using a tortilla press or a rolling pin.
  • Gently remove the parchment from the top side of the tortilla. Keep the bottom piece on to transfer the tortilla to a griddle or non-stick pan and then very gently peel the parchment from the tortilla.
  • Flip tortilla and cook on the other side.
  • Store in an airtight container in the fridge for up to 5 days.


Calories: 202kcalCarbohydrates: 39gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 175mgPotassium: 276mgFiber: 5gSugar: 2gVitamin A: 93IUVitamin C: 8mgCalcium: 20mgIron: 2mg

4 thoughts on “Grilled Zucchini Tortillas”

  1. I don’t see a temp for the griddle/pan.
    Do I assume medium heat?
    Cast-iron pan?

    Not quite a flatbread and may eat like a tostada, but a great easy and small recipe for no leftovers. 🙂 It reads like that anyway.

    Love your work.

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