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 “regularityâ€, 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
Serves 4
Ingredients
- 2 large zucchini, grated
- 1 large egg
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- Salt and pepper to taste
Directions
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.
Enjoy!
If you liked this post, you make like the following recipes:
Lentil Zucchini Soup
Vegan Carrot and Zucchini Bread
4-Ingredient Zucchini Rolls
