• Rebecca Paternostro

Zucchini Flat Bread

Zucchini Flat Bread


4 C grated zucchini

3/4 C almond flour

1/2 C cheese, grated

1 garlic clove, minced(optional)

1 egg

1/2 tsp sea salt

fresh pepper

  1. Preheat oven to 375F

  2. Add 1 tsp Salt to zucchini to help draw out the juice. Let sit 5 minutes. Then squeeze and strain any excess juice from the zucchini.

  3. Combine all the ingredients in a large bowl.

  4. Line 2 baking sheets with parchment paper, drop zucchini mix by the spoonful, on to sheet, and spread into circles with a fork.

  5. Bake at 375F for 15 minutes and flip over - Cook another 15 minutes until slightly brown. let cool slightly before peeling off the parchment.

  6. Can be used as taco shells too!

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