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1. Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. 2. Grate the zucchini on the large holes of a box grater and, working with a handful at a time, squeeze out the excess liquid.

A good tortilla is supple, with a velvet-like density if it’s made of corn, or a burnished, silky sheen if it’s molded out of a wheat flour-based dough. It should curl into a cylinder without tearing ...