Zucchini tortillas

Method

• 1
  Preheat oven to 180C/160C fan forced. Line two large baking trays with baking paper.
• 2
  Coarsely grate zucchini and place in a fine sieve set over a bowl. Sprinkle with 1 tsp salt and stir to combine. Set aside for 10 minutes to drain.
• 3
  Squeeze excess water from zucchini until very dry. Transfer to a large bowl. Add egg, garlic, shallot, coriander, flour and remaining salt. Stir until well combined.
• 4
  Scoop 1/4-cupfuls of zucchini mixture onto prepared trays to make 8 tortillas. Use the back of a spoon to spread slightly into 13cm rounds.
• 5
  Bake for 20-25 minutes or until light golden. Place tortillas on a plate and cover with a clean tea towel to keep warm and pliable.