This rustic zucchini tortilla recipe comes straight from a village grandmother’s kitchen, combining simple ingredients to create a golden, crispy dish that’s perfect for breakfast, lunch, or dinner. This traditional European-style tortilla transforms humble zucchini into a satisfying meal that’s both nutritious and incredibly flavorful.
Ingredients
Main Ingredients:
- 1 large zucchini (approximately 300g / 10.5 oz)
- 2 large eggs
- 1 tablespoon all-purpose flour (15g / 0.5 oz)
- 100g (3.5 oz) turkey breast, diced into small pieces
- 80g (2.8 oz) mozzarella cheese, shredded or diced
- 2 tablespoons fresh chives, finely chopped
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil or butter for cooking
Equipment Needed:
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Non-stick pan with lid (20-25cm / 8-10 inches diameter)
- Large mixing bowl
Step-by-Step Instructions
Preparation Phase
Step 1: Prepare the Zucchini Wash the zucchini thoroughly and trim both ends. Using a box grater or food processor, grate the zucchini using the medium-sized holes. Place the grated zucchini in a large bowl and sprinkle generously with salt. Mix well and let it rest for exactly 5 minutes. This process draws out excess moisture, which is crucial for achieving the perfect texture.
Step 2: Remove Excess Moisture After 5 minutes, transfer the salted zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist to form a tight bundle. Squeeze firmly over the sink to extract as much liquid as possible. This step is essential for preventing a soggy tortilla.
Step 3: Create the Egg Mixture In a clean bowl, crack the two eggs and whisk them thoroughly. Season with salt and black pepper to taste. Add the tablespoon of flour and whisk until completely smooth with no lumps remaining.
Cooking Process
Step 4: Assemble the First Layer Heat your non-stick pan over medium heat and add the olive oil or butter. Take half of the squeezed zucchini and spread it evenly across the bottom of the pan, pressing gently to form a compact layer.
Step 5: Add the Filling Distribute the diced turkey pieces evenly over the zucchini layer. Sprinkle the chopped chives generously across the surface, followed by half of the mozzarella cheese.
Step 6: Pour the Egg Mixture Carefully pour the seasoned egg and flour mixture over the filling, ensuring it reaches all corners of the pan. Gently shake the pan to help the egg mixture settle between the ingredients.
Step 7: Complete the Tortilla Add the remaining zucchini on top, spreading it evenly. Finish with the rest of the mozzarella cheese. Cover the pan with a lid and cook for 5-7 minutes over medium heat until the bottom is golden brown and set.
Step 8: Flip and Finish Using a large plate, carefully flip the tortilla by inverting the pan over the plate, then sliding it back into the pan with the uncooked side down. Cook for an additional 5 minutes without the lid until golden brown and completely set.
Nutritional Information and Timing
Preparation Time: 15 minutes Cooking Time: 12-15 minutes Total Time: 27-30 minutes Servings: 4 people
Nutritional Information per Serving:
- Calories: 180
- Protein: 13g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 2g
- Sodium: 380mg
- Calcium: 180mg
This zucchini tortilla provides an excellent source of protein from eggs and turkey, while the zucchini contributes valuable vitamins A and C, potassium, and dietary fiber. The mozzarella adds calcium for bone health.
Recipe Variations and Substitutions
Cheese Alternatives: Replace mozzarella with goat cheese for a tangy flavor, or use cheddar cheese for a sharper taste. Parmesan cheese works wonderfully for an Italian twist.
Protein Variations: Substitute turkey with cooked chicken breast, beef strips, or lamb pieces. For a seafood version, add cooked shrimp or flaked salmon. For a vegetarian option, use sun-dried tomatoes, roasted bell peppers, or mushrooms instead of meat.
Herb Modifications: While chives provide a mild onion flavor, you can substitute with fresh dill, parsley, or basil. Dried herbs work too, but use half the amount.
Flour Alternatives: For gluten-free options, replace regular flour with almond flour, coconut flour, or cornstarch. Each will provide slightly different textures but maintain the binding properties.
Cooking Method Variations: This tortilla can also be finished in a preheated oven at 180°C (350°F) for the final 5 minutes instead of flipping, which makes it easier for beginners.
Serving Suggestions
Serve this village-style zucchini tortilla warm, cut into wedges like a pizza. It pairs beautifully with a simple green salad dressed with lemon vinaigrette, crusty bread, or roasted vegetables. For breakfast, serve alongside fresh fruit or yogurt. The tortilla also makes an excellent picnic food as it tastes delicious at room temperature.
Storage and Reheating
Store leftover tortilla in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. To reheat, warm individual slices in a non-stick pan over low heat for 2-3 minutes per side, or in the microwave for 30-45 seconds. The tortilla can also be frozen for up to 2 months when wrapped properly.
Frequently Asked Questions
Can I make this tortilla ahead of time? Yes, this zucchini tortilla actually improves in flavor when allowed to rest. You can prepare it up to 24 hours in advance and store it in the refrigerator. It’s delicious served cold or at room temperature, making it perfect for meal prep or entertaining.
Why is my tortilla falling apart when I flip it? The most common reason is not removing enough moisture from the zucchini. Make sure to squeeze the grated zucchini thoroughly and let the bottom set completely before attempting to flip. Using a well-seasoned non-stick pan and ensuring the eggs are fully cooked on the bottom also helps maintain structure.
Can I use frozen zucchini for this recipe? Fresh zucchini works best for this recipe because frozen zucchini contains even more water and can make the tortilla soggy. If you must use frozen zucchini, thaw it completely and squeeze out as much liquid as possible, then add an extra tablespoon of flour to help bind the mixture.
What’s the best pan size for this recipe? A 20-25cm (8-10 inch) non-stick pan works perfectly for this amount of ingredients. Using a smaller pan will make the tortilla too thick and difficult to cook through, while a larger pan will make it too thin.
Can I add other vegetables to this tortilla? Absolutely! Try adding finely diced bell peppers, onions, or tomatoes. Just remember to remove excess moisture from any additional vegetables to prevent the tortilla from becoming watery.