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Prep Time
10 mins
Total Time
40 mins
8 flatbreads


4 cups
grated zucchini
1 L
½ cup
grated Parmesan cheese
125 mL
¼ cup
ground flaxseeds
60 mL
½ tsp
ground cumin
2 mL
½ tsp
ground coriander
2 mL
¼ tsp
each salt and pepper
1 mL


Step 1
Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper. Place zucchini in large tea towel and squeeze out excess moisture. Set aside.
Step 2
In large bowl, mix together eggs, cheese, flaxseeds, cumin, coriander, salt and pepper. Stir in zucchini. Scoop ¼-cup (60-mL) portions of zucchini batter onto parchment. Flatten with back of spoon into 4-in. (10-cm) diameter circles, leaving at least 1 in. (2.5 cm) space between circles of batter.
Step 3
Bake 10 to 15 min., or until golden brown around edges. Using a spatula, transfer to wire rack to cool. Meanwhile, cook remaining batter, replacing parchment paper if it turns brown.
Step 4
Serve as taco shells or crêpes with your favourite savoury fillings, such as sautéed mushrooms or roasted vegetables.


Zucchini flatbreads can be made ahead and frozen for future use. Layer between sheets of parchment paper and seal in zipped plastic bag before freezing. Reheat in oven or toaster oven preheated to 325°F (160°C) until warmed through.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1 flatbread):
4 g
Saturated Fat:
1 g
3 g
2 g
1 g
50 mg
6 g
220 mg

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