Here is what recipe I followed:
Zucchini Tortillas (Gluten-Free, Baked), by Alexandracooks
I used the exact ingredients. You really do want your shredded zucchini very dry for these.
To make these 6-7 inches, I could only fit two on the parchment paper. Recipe instructions state to use parchment paper. Do NOT use parchment paper. These stick to parchment and I was lucky to get this one off the paper to try. By the way very delicious, and a great way to make a breakfast tortilla healthier.
Bake time on these? 12-15 minutes at 450°F. You can see the parchment paper turned brown. Anyway, the first two trays stuck (recipe says it makes 5). Oh, and with my experimenting, I think I will try at 13 minutes with my oven. The one that I made in the first photo was 15 minutes, the others were 12 and 13 minutes.
I then realized I own a silicone baking mat, and have never used it. These tortillas come right off of a silicone baking mat! Yay! Now that I figured that out, I have another mat on order. You can freeze these, according to the recipe. I think I would layer something between them before freezing, like waxed paper maybe.
So there you have it. My crazy brain finding more ways to eat zucchini before the season ends. I used this recipe, to avoid white flour. I think there is one with rice flour online, but these were good. Due to crazy cooler weather here, my plants have shot up another foot. I cannot believe how big they are this year.