Prep the zucchini: Wash and grate the zucchini into a bowl. Squeeze out all excess water using a clean towel.
Make the mixture: Add the shredded cheese, parmesan, egg, breadcrumbs, chives, garlic powder, salt, and optional paprika to the drained zucchini. Mix until well combined.
Shape the tortillas: Line a baking tray with parchment paper. Scoop the mixture and form flat, round discs about 12 cm (5 inches) in diameter. Flatten with a spoon.
Bake: Bake at 360°F (180°C) for 20 minutes, or until golden and firm.
Assemble: Fill each tortilla with tomato, mozzarella, and rocket. Drizzle with olive oil and serve warm or at room temperature.
