I’m always on the hunt for a low-carb, guilt-free bread that acts as a worthy vessel for all kinds of delicious toppings, such as veggies, cheese, or a slab of real butter. The following recipe is a low-carb, literally zucchini-based flatbread that takes the white flour and yeast out of the occasion and sticks to the binding powers of eggs. The result is a few-ingredient flatbread that holds its own (if you’re careful), and can roll around, wrap up, or bolster all types of add-ins/ons. Because the spices are reminiscent of pizza, I best enjoy this zucchini flatbread by dipping it in homemade marinara sauce.
The glow factor:
Zucchini: has only 36 calories and 10% of the recommended daily allowance of dietary fiber in just one cup, lowers cholesterol by attaching to bile acids and aiding in digesting fat, contributes to “regularity”, prevents cancer with its high antioxidant content, aids prostate health, is high in manganese (19% of the recommended daily allowance in one cup), lowers blood pressure, is anti-inflammatory with its vitamin A and C content, and prevents heart attack and stroke.
Low-Carb, High-Protein Zucchini Flatbread Recipe
- 2 large zucchini, grated
- 1 large egg
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, fold together all the ingredients until evenly combined.
Spread the mixture across the baking dish with a spatula so that it is about 1/4-inch thick.
Bake for 10-15 minutes, or until firm and lightly browned.
Slice and serve with your topping of choice.
If you liked this post, you make like the following recipes:
Lentil Zucchini Soup
Vegan Carrot and Zucchini Bread
4-Ingredient Zucchini Rolls