And while there’s no zucchini in our box this week, I’ve been wanting to try this zucchini tortilla recipe that Ali Stafford adapted from https://whiteonricecouple.com/zucchini-tortillas/. So I’m trying it with yellow squash.
Stafford says keep an eye on these while baking. If you bake them too long, the Parmesan will cook too much and cause the tortillas to become brittle.
Ingredients:
1 to 1.25 lbs. zucchini or other summer squash 1 teaspoon kosher salt 1 egg, beaten 2 ounces grated Parmesan, a packed 1/2 cup
Preparation:
Coarsely grate the squash using a box grater or shredder attachment in a food processor. Transfer the strands to a fine-meshed sieve and set the sieve over a bowl. Sprinkle the salt over the top and toss to distribute it. Let stand for at least 15 minutes to drain.
Heat the oven to 450 degrees. Line two sheet pans with parchment paper.
Squeeze the zucchini and press it against the sieve to remove as much moisture as possible. You’ll have between 1/2 to 3/4 cup liquid by the time you finish squeezing. You can discard it or maybe you can come up with some use for this salty squash liquid.
Transfer the drained zucchini strands to a large bowl. Add the egg and Parmesan and stir to combine.
Use a 1/4-cup measure to portion the zucchini tortilla batter into roughly five mounds, transferring each mound to your prepared sheet pan as you portion, being sure to space the mounds evenly. Spread each mound out into a thin circle, 6 to 7 inches in diameter.
Transfer the pan to the oven and bake for 12 to 15 minutes, or until the edges begin to crisp, and the surface of each tortilla is speckled with golden spots of browning parmesan cheese.
Let the tortillas cool for one minute on the sheet pan, then carefully remove each tortilla and transfer to a plate to cool completely.
To freeze, place the tortillas in an airtight bag and transfer to the freezer for up to 3 months.