- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 8 flatbreads
Ingredients
- 4 cups
- grated zucchini
- 1 L
- 2
- eggs
- 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
Method
- 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.
Tips
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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 flatbread):
- Calories:
- 70
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 50 mg
- Protein:
- 6 g
- Sodium:
- 220 mg
