Zucchini Breakfast Tortillas (Low-Carb, Veggie-Packed & So Satisfying!)

Zucchini Breakfast Tortillas are the low-carb breakfast you didn’t know you needed—until now. These wholesome, veggie-loaded wraps are made from shredded zucchini and simple pantry staples, then stuffed with fluffy scrambled eggs and your favorite fillings like lox, ham, bacon, or cheese. They’re nutritious, customizable, and so tasty, you’ll want them on repeat.

Think of them as a fresh, healthy twist on breakfast tacos—with all the satisfaction, none of the refined carbs. Whether you’re eating low-carb, trying to get more vegetables into your morning, or just love a creative, wholesome recipe, these zucchini breakfast wraps are the ultimate start to your day.

Why You’ll Love These Zucchini Breakfast Tortillas

✔️ Low-Carb & High-Protein
✔️ Great Use of Summer Zucchini
✔️ Quick to Make – Just 20 Minutes!
✔️ Air Fryer Friendly
✔️ Perfect for Meal Prep or On-the-Go

Whether you’re packing breakfast for work, making brunch for friends, or feeding picky eaters who need more veggies, this recipe delivers every time.

What Are Zucchini Breakfast Tortillas?

These tortillas aren’t made with flour or corn—they’re made with zucchini! Think of them as thin, savory veggie pancakes cooked until golden and flexible enough to roll up like a wrap. You can cook them right in your air fryer, and they hold up beautifully to all sorts of breakfast fillings.

They’re lighter than traditional tortillas, but full of flavor and texture. Plus, they’re gluten-free adaptable, totally meal-prep friendly, and just plain fun to eat.

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Ingredients

Here’s what you’ll need to make 3 zucchini tortillas:

For the Zucchini Tortillas:

• 1 medium zucchini (about 8 inches long)
• 1 egg
• 2 teaspoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground thyme (or Italian seasoning)
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour (use gluten-free if needed)
• Salt & black pepper, to taste

For the Filling:

• 4 large eggs
• Salt and pepper (to season scrambled eggs)
• 1 scallion, finely chopped (or fresh chives/basil)
• Smoked salmon or lox (optional, but delicious)

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Filling Ideas for Zucchini Wraps

The beauty of Zucchini Breakfast Tortillas is how versatile they are. Here are some other delicious combos:

• Shredded cheddar, mozzarella, or provolone
• Cooked bacon or sliced ham
• Avocado slices
• Fresh herbs: basil, parsley, cilantro
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Fried egg or poached egg
• A dash of hot sauce

Equipment You’ll Need

• Air fryer
• Parchment paper (a must!)
• Colander or cheesecloth
• Large skillet (for eggs)
• Olive oil spray or brush

How to Make Zucchini Breakfast Tortillas

1. Prep the Zucchini

Grate zucchini on the large holes of a box grater. Place the shredded zucchini in a colander and squeeze out all the excess moisture using your hands or a cheesecloth. This step is key for getting a tortilla that holds together.

Tip: You should get about ½ cup of liquid from one medium zucchini. Really wring it out!

2. Make the Batter

In a bowl, combine the shredded zucchini with 1 egg, olive oil, garlic powder, thyme, cornstarch, flour, salt, and pepper. Stir until it forms a cohesive batter.

3. Air Fry the Tortillas

Line your air fryer tray with parchment paper and lightly spray or brush with oil. Spoon about ⅓ of the batter onto the parchment and spread into a thin circle with the back of a spoon. Air fry at 400°F for 5 minutes, or until set and golden. Repeat with the remaining batter.

Avoid using too much parchment—it can flap around in the air fryer.

4. Make Scrambled Eggs

Whisk 4 eggs with salt and pepper. Cook over medium-low heat in a skillet until fluffy and soft.

5. Assemble & Enjoy

Top each zucchini tortilla with scrambled eggs, lox, chopped scallions, or any fillings you love. Roll them up like a wrap or fold taco-style. Serve immediately!

What to Serve With Zucchini Breakfast Tortillas

These wraps make a complete meal on their own, but if you want to bulk up breakfast, try serving with:

• Crispy hash browns or home fries
• Breakfast sausage or veggie sausage
• Toast with pesto butter or avocado spread
• A side salad or fresh fruit

How to Store Zucchini Tortillas

Meal prepping? You’re in luck!

Cooked zucchini tortillas will keep in the fridge for up to 5–7 days. Stack them with a paper towel between each to absorb moisture, then seal in an airtight container.

To freeze: Flash freeze on a tray, then transfer to a freezer bag. Reheat straight from frozen in the air fryer or oven.

Reheating Tips

• Air fryer: Reheat at 350°F for 1–2 minutes to bring back some crispness.
• Microwave: 30 seconds works great for a softer wrap.
• Room temp: These are surprisingly tasty even cold or at room temp for a grab-and-go breakfast.

Recipe Variations

Use yellow squash instead of zucchini
Add Parmesan or cheddar to the tortilla batter
Swap thyme for Italian herbs or herbs de Provence
Add grated carrot or chopped spinach for more veggie power
Make it Tex-Mex with taco seasoning and salsa

FAQs

Can I make zucchini tortillas without an air fryer?
Yes! Bake at 400°F for 10–12 minutes on a parchment-lined baking sheet, or pan-fry gently on a non-stick skillet.

Can I make these vegan?
The egg is essential for binding the tortillas, but you could try using a flax egg or egg substitute. Just note the texture may change.

Do I have to squeeze out the zucchini?
Yes—don’t skip it! The moisture content in zucchini is high, and too much liquid will make your wraps fall apart.

Final Thoughts

Zucchini Breakfast Tortillas are the kind of recipe that turns “I guess I’ll have eggs” into “OMG what is this?!” They’re easy, fun, and packed with veggies—perfect for anyone looking to eat a little healthier without sacrificing flavor or satisfaction.

Whether you’re going low-carb, looking for a gluten-free alternative, or just obsessed with zucchini (same), these wraps are a must-try. And once you try them, don’t be surprised if you find yourself making a double batch every weekend.

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