1-Shred the 2 large zucchini and place it in a sturdy dish towel. Squeeze out as much moisture as possible, let it rest, then squeeze again to make it very dry this step is crucial for the best results.

2-Transfer the dry zucchini to a mixing bowl and add the 2 large eggs, 2 cups shredded cheddar cheese, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Mix everything well until fully combined.

3-Use a 1/4 cup measuring cup for small tortillas or a 1/2 cup for larger ones. Scoop the mixture onto a silicone-lined baking sheet and pat it into a thin circle, ensuring the dough only has moisture from the eggs.

4-Bake for 15 minutes, then carefully flip and bake for an additional 3-5 minutes until set and lightly browned. The total preparation time is about 40 minutes, with 20 minutes for prep and 20 for cooking.

5-Once done, remove from the oven, let cool slightly, and they’re ready to use as wraps or tacos.