Zucchini Flatbreads
Prep Time
Makes
Cooking Mode
4 cups grated zucchini
2 eggs
½ cup grated Parmesan cheese
¼ cup ground flaxseeds
½ tsp ground cumin
½ tsp ground coriander
¼ tsp each salt and pepper
4 cups grated zucchini
2 eggs
½ cup grated Parmesan cheese
¼ cup ground flaxseeds
½ tsp ground cumin
½ tsp ground coriander
¼ tsp each salt and pepper
Directions
1Preheat 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.
2In 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.
3Bake 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.
4Serve as taco shells or crêpes with your favourite savoury fillings, such as sautéed mushrooms or roasted vegetables.
Tips
1
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
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Personal Note
Personal Note
