Preheat your oven to 200C (400F). Line a large baking tray with baking paper.

Grate zucchini coarsely using a box grater or your food processor. Place in a medium bowl with the parmesan, almond meal, egg and a big pinch of salt. Stir until well mixed. Then divide into 6 scoops. I use a 1/3 cup measure to do this.

Place each scoop of mixture on your baking tray. Then use your hands to form each pile into a tortilla shape about 10cm (4in) diameter.

Bake for 20 minutes or until tortillas are golden brown. Serve warm.