- Level
- very easy
- 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
Directions
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.
Tip
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Nutritional Facts
- 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
