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Vegan Zucchini Tortillas

September 8, 2022

These Vegan Zucchini Tortillas are made with just 4 ingredients and are such an easy homemade tortilla to enjoy. Plus they are gluten-free, dairy-free and grain-free.These Vegan Zucchini Tortillas are made with just 4 ingredients and are such an easy homemade tortilla to enjoy. Plus they are gluten-free, dairy-free and grain-free.

I am HOOKED on making zucchini tortillas. After sharing these ones, a lot of people have been asking for a vegan version. So I made a few minor tweaks like using flax egg and nutritional yeast to make them vegan and dairy-free, but also keep them gluten and grain-free too.

I have been making these cute mini tortilla pizzas with these or adding some scrambled eggs on top, cut up veggie burgers anything! You can use any toppings you are craving or have on hand. And my kids absolutely love them. They typically eat them plain/as is or as the pizzas with sauce and some cheese. The tortillas get extra crispy too in the oven when they bake and once they cool, they are more pliable like a traditional tortilla is.

This is such a delicious and new way to enjoy leftover zucchinis from the garden and get your tortilla fix in!

Tip: Make extras and keep them in the freezer! I wrap them in foil and add to freezer-friendly bag. When I am ready to eat I either defrost first or just pop them right into the oven.

What vegan ingredients are in zucchini tortillas:

  • Zucchinis – grated and squeeze out extra moisture 
  • Flax egg – mix together 1 tablespoon ground flaxseed + 3 tablespoons water
  • Nutritional yeast – I use this instead of cheese here for that cheesy flavor. Make sure it doesn’t have added salt
  • Almond flour – or use almond meal! I haven’t tested another flour here

How to make vegan zucchini tortillas:

  1. Preheat your oven at 425 degrees F and line a baking sheet and grease with spray
  2. Add zucchini to large bowl and mix in flax egg, nutritional yeast, almond flour and spices
  3. Spoon about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide and repeat for remainder of mixture
  4. Bake shells for about 25 minutes and edges are brown and golden. Gently touch the center of the tortilla and if it is too mushy, add to oven for a couple more minutes
  5. Allow the tortillas to cool for a few then remove and enjoy with desired toppings

Best tips for success making zucchini tortillas:

  • Squeeze out the moisture from the zucchini! You don’t want it too watery when you make the tortillas or they won’t crisp
  • If you are looking to use egg or cheese, make these zucchini tortillas
  • I accidentally bought a nutritional yeast that had salt in it and it was horribly salty! Make sure to get salt-free
  • You can use these for tacos, mini pizzas, anything! My kids devour them too
  • If you make extra, store them in the fridge for 5 days or you can pop them into the freezer too

A few other delicious and healthy recipes to make:

EASY Sheet Pan Quesadillas

Vegan Soba Noodle Spring Rolls with Peanut Sauce

The Best Vegan Avocado Pesto Pasta

Vegan Thai Noodle Salad with Peanut Dressing

These Vegan Zucchini Tortillas are made with just 4 ingredients and are such an easy homemade tortilla to enjoy. Plus they are gluten-free, dairy-free and grain-free.

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Vegan Zucchini Tortillas

These Vegan Zucchini Tortillas are made with just 4 ingredients and are such an easy homemade tortilla to enjoy. Plus they are gluten-free, dairy-free and grain-free.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 5 tortillas 1x

Ingredients

Scale
  • 2 medium sized zucchinis, grated
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • ¼ cup nutritional yeast
  • Salt and pepper to taste
  • 4 tablespoons blanched almond flour

Instructions

  1. Preheat your oven at 425 degrees F and line a baking sheet and grease with spray
  2. Add zucchini to large bowl and mix in flax egg, nutritional yeast, almond flour and spices
  3. Spoon about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide and repeat for remainder of mixture
  4. Bake shells for about 25 minutes and edges are brown and golden. Gently touch the center of the tortilla and if it is too mushy, add to oven for a couple more minutes
  5. Allow the tortillas to cool for a few then remove and enjoy with desired toppings

Notes

*Store leftovers in the fridge for up to 5 days or you can freeze these

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