1. Preheat the oven to 375-400°F and line a baking sheet with parchment paper.
2. Shred the zucchini using a grater and place it in a clean kitchen towel.
3. Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy tortillas.
4. Transfer the drained zucchini to a mixing bowl.
5. Add eggs, shredded mozzarella or Parmesan cheese, almond flour, and seasonings like garlic powder, onion powder, and Italian seasoning.
6. Mix until all ingredients are well combined into a thick batter.
7. Scoop portions of the mixture onto the prepared baking sheet and spread them into thin, round tortilla shapes.
8. Bake for 15-20 minutes, or until the edges are lightly golden and the tortillas are firm.
9. Remove from the oven and allow the tortillas to cool slightly before handling.
10. Gently peel the tortillas off the parchment paper.
11. Use immediately as taco shells, wraps, or quesadillas, or store in the refrigerator for later use.
12. For longer storage, freeze the tortillas with parchment paper between each one to prevent sticking.
13. Reheat in a skillet or oven when ready to use for best texture.
14. Enjoy as a low-carb alternative to flour or corn tortillas in various dishes.