Grate the zucchini and toss it with ½ teaspoon salt. Let it sit for about 10 minutes to release moisture.

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.

Transfer the zucchini to a kitchen towel and squeeze out as much water as possible.

In a bowl, combine the drained zucchini, a pinch of salt, oregano, egg, squeezed mozzarella, and flour. Mix well until combined.

Shape the mixture into 4-6 tacos on the prepared baking sheet. Make sure they are thin and even without any holes.

Bake for 20-25 minutes until firm and lightly golden. Allow to cool on the baking sheet for a minute, then gently peel off and fill with your favorite toppings.