Recipe description
July 13, 2026
Zucchini tortilla with onion
A light zucchini onion tortilla that supports gentle digestion.
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich vegetables support gentle digestion.
- Polyphenol-rich zucchini and onion offer plant diversity and flavor.
- Balanced with protein from eggs and healthy fats from olive oil.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Onion
1
piece
Flour
1
cup
Egg
2
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Grate the zucchini and finely chop the onion.
2
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
3
In a mixing bowl, combine zucchini, onion, flour, eggs, salt, and pepper. Mix well until a batter forms.
4
Heat olive oil in a non-stick skillet over medium heat.
5
Pour about 1/4 cup of batter per tortilla into the skillet, spreading it into a thin circle.
6
Cook for 2-3 minutes per side until golden brown and cooked through.
7
Repeat with remaining batter, adding more oil as needed.
8
Serve warm with your favorite fillings or toppings.
Nutrition
480 kcal
Calories
13 g
Protein
58 g
Carbohydrates
4 g
Fiber
6 g
Sugar
19 g
Fat
3 g
Saturated fat
1.4 g
Salt
FAQ
Is this recipe gluten-free?
Not gluten-free by default since it uses flour. Swap in gluten-free flour if needed.
Can I make this vegan?
Yes. Replace eggs with a plant-based binder (e.g., 2 tbsp ground flax + 6 tbsp water) and mix well.
How many servings does it make?
Serves 2 as written; the batter yields several small tortillas depending on size.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat in a skillet or microwave.
How do I prevent the batter from getting too wet?
Squeeze zucchini dry; if still wet, add a little extra flour or another binder.
Can I bake or air-fry instead of pan-frying?
Yes: bake at 200°C (400°F) for 12–15 minutes, flipping once; or air-fry at 180–200°C for 6–8 minutes.
What fillings pair well?
Fresh vegetables, yogurt or sour cream, cheese, avocado, beans, herbs.
What allergens are present or substitutions?
Contains gluten (flour) and eggs. Use gluten-free flour and/or a vegan binder if needed.
Can I freeze this?
You can freeze cooked tortillas or freeze the batter for later; texture may change.
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