Zucchini Wraps


Prep Time

Approximately 30 minutes

Prep Notes

The first time I made these, I did not cook them long enough for the centers to get done. They stuck to the paper and I ended up scraping them off and adding them to my morning scrambled eggs.These wraps can be made using yellow squash as well. I like to mix them with zucchini when these veggies are in season and plentiful. Just be extra careful to squeeze out the excess water as squash tend to have a high water content.

Cooking Time

25-30 minutes

Yields

6

Ingredients

4 cups zucchini, grated

1 large egg

1/2 cup shredded cheese or cheese alternative (I use Daiya cheddar)

1/4 cup flax meal

1/2 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground cumin

Directions

1. Preheat oven to 400 degrees.

2. Let grated zucchini sit for at least 10-15 minutes for moisture to start escaping. 

3. While zucchini is draining, line 2-3 cookie sheets with parchment paper.

4. IMPORTANT STEP: Remove excess moisture by pressing zucchini into strainer.  I then put mine in a fine mesh bag to squeeze it dry even more.

5. Add zucchini to a large bowl with remaining ingredients.  I use a plastic glove and mix mine by hand.

6. Scoop approximately 1/4 cup of mixture on to cookie sheets, pressing down with gloved hand into thin 5" circles.  You may only be able to fit 2-3 on a sheet.

7. Bake for 25-30 minutes until shells are turning brown on the outside.  Pull up one side and peek to see if underside has begun to brown.  If so, take out of the oven and let cool before peeling off the parchment paper (since every oven is a little different, if parchment paper begins to smoke and turn brown, turn oven down to 375 degrees and increase cooking time by a few minutes).

8. Place on a cooling rack a few minutes before storing extras in the fridge.


Notes

These are great for taco filling, chicken wraps,as well as breakfast burritos.  I like to make these ahead and keep in the fridge separated in layers with parchment paper. They do not hold up well with filling added too far in advance as they will become soggy.

Credit

Adapted and inspired by Todd Porter and Diane CU

www.whiteonricecouple.com