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.
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