Grandmother’s Zucchini & Egg Tortilla

What You’ll Need
1 Large Zucchini (grated)
2-3 Large Eggs (The photo looks quite thick, so 3 might give you that extra lift)
1 Small Onion (finely diced)
1/4 cup Shredded Cheese (Parmesan or Mozzarella work best)
2 tbsp Flour or Breadcrumbs (This is the secret to getting that solid, cake-like structure)
Salt, Pepper, and Garlic Powder to taste
Fresh Herbs (Parsley or Chives for the garnish)
The Step-by-Step
The Squeeze: This is the most important step! Grate your zucchini, sprinkle with a little salt, and let it sit for 5 minutes. Then, use a clean kitchen towel to squeeze out every drop of water. If it’s too wet, it won’t get that golden crust.
The Mix: In a bowl, beat the eggs. Stir in the squeezed zucchini, onions, cheese, flour, and seasonings.
The Sear: Heat a small non-stick skillet with a drizzle of olive oil over medium-low heat. Pour the mixture in and flatten it with a spatula.
The Flip: Cover with a lid and cook for 5–7 minutes until the bottom is golden. Carefully flip it (use a plate to help!) and cook the other side for another 3–5 minutes.
Finish: Garnish with fresh herbs and slice it like a cake.
Pro Tip: For that extra “puffy” look in the photo, you can separate the egg whites, whisk them to soft peaks, and fold them back into the zucchini mixture before frying!