Quick Keto Zucchini “Flatbread” Wrap
Quick Keto Zucchini “Flatbread” Wraps
This recipe is designed to teach everyone how to make quick keto zucchini "flatbread" wraps
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Servings: 2 wraps
Ingredients
- 1 large zucchini, grated (14 oz)
- 2 large eggs
- 4 oz cheese of choice, shredded (1 cup) I use mozzarella cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp dry seasonings of choice I use garlic powder, onion powder, dry Italian seasoning
- filling of choice
Instructions
- Preheat oven to 350 degrees. Line an 8 x 12 inch baking sheet with a silicone baking mat or parchment paper. Set aside. Wrap the grated zucchini in paper towels and squeeze out as much of the liquid as possible. Place the squeezed zucchini in a parge food processor.
- Add the remaining ingredients to the processor. Pulse a couple times to start combining the ingredients. Process 20 to 30 seconds or until completely smooth. Pour the mixture into the prepared baking sheet. Use the back of a spoon and spread the mixture evenly throughout the baking sheet.
- Place in the preheated oven. Bake at 350 degrees for 20 to 25 minutes or until golden on the edges and no longer wet. Remove from the oven and allow to cool in the pan 10 minutes to firm up. Use a large spatula and gently loosen the bread from the baking sheet.
- Transfer the bread to a wire rack. If the underside of the bread is still moist (mine was) place it back onto the lined baking sheet with the moist side up. Bake another 3 to 5 minutes or until no longer wet. Let cool 5 minutes in the pan then transfer to a wire rack. Let the bread cool completely before using it.
- Once ready to use cut the flatbread in half or desired size. Use for wraps, sandwiches or in any recipe that requires flatbread.