Grate the zucchini and transfer it to a colander. Sprinkle some salt over the grated zucchini and let it sit for 10 minutes. This will help release excess water. After 10 minutes, squeeze out as much liquid as possible using your hands or a clean towel.
Prepare Flax Eggs:
In a small bowl, whisk together the flaxseed meal and water to make flax eggs. Let them sit for about 15 minutes until they thicken.
Combine Ingredients:
In a large bowl, combine the grated and drained zucchini with sweet paprika, garlic powder, dry oregano, vegan breadcrumbs, vegan parmesan cheese, flax eggs, and vegan cheese. Mix everything well to form a compact mixture.
Preheat Oven:
Preheat your oven to 180°C (360°F).
Shape and Bake:
Line a baking tray with parchment paper.
Scoop about 2 tablespoons of the zucchini mixture onto the prepared baking tray and flatten it into a thin circle. Repeat with the remaining mixture to make 4 tortillas.
Bake in the preheated oven for approximately 20 minutes or until the tortillas are golden and have crisp edges.
Serve:
Once baked, remove the tortillas from the oven and let them cool slightly.
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