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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.

Characteristics

Gluten Free Nut Free Vegetarian

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