1. Preheat your oven to 375°F (190°C).
2. Shred the zucchini and wrap it in a clean, sturdy dish towel.
3. Squeeze out as much liquid as you can. You need to get it as dry as possible, the drier, the better.
4. Let it sit in a colander to drain more liquid, for as long as possible, up to an hour, then squeeze again.
5. Do not miss this step, as you will be amazed at the amount of liquid that you will still squeeze out. 
6. Combine the DRY zucchini with the cheese, eggs, baking powder, and salt. Stir until well mixed.
7. You can shape it in tortillas (¼ or ½ cup and flatten each scoop into a thin circle) or as I did, just spread it as thin and flat as possible on a silicone-lined baking sheet.
8. Bake for 15–20 minutes (depending on your oven), until they’re golden and hold together well.
9. If you used my method and only made one large base, cut it into 4 equal size blocks to use as wraps.
10. Cool slightly before peeling them off the baking mat.
11. Fill with your preferred stuffing.  Place your filling on one side and roll up and slice the roll into smaller bite smaller pieces. I used some smoked salmon, baby spinach leaves and avocado.

That’s it! Eat them fresh or keep them in the fridge for up to 3 days. They reheat well and are perfect for quick wraps, breakfast burritos, or snack rolls