charliesweight: Zucchini Flatbreads (makes 6-8 depending on...

charliesweight:

Zucchini Flatbreads  (makes 6-8 depending on the size you prefer)

Phase 1: With ½ the recipe (3-4 flats) you can add a total of 3oz of protein (like sliced grilled chicken) with 1 cup of veggie to make a this a complete supper meal.

Ingredients:
-2 cups (tightly packed) grated zucchini
-½ tsp salt
- 4 eggs
- 3 tbsp potato puree
- 1 tbsp fresh herbs, finely chopped – optional

Directions:
1) Preheat oven to 160’C/320’F. Line two trays with baking paper.

2) Place the grated zucchini in a large bowl. Sprinkle with the salt, mix together then allow to sit for 5-10 mins (this will draw out excess water). Squeeze the zucchini with clean hands to squish our water. Carefully pour out the water, ensuring not to tip your zucchini down the drain at the same time!

3) Once you’ve squished out as much water as you can, break the eggs into the bowl and whisk together to combine. Add potato puree and herbs (if using). Stir to combine it all nicely. Allow to sit for a minute or so while the potato puree absorbs the moisture (it should become like a thick muffin mixture consistency (not runny).

4) Spoon the mixture onto the prepared trays and flatten out into your desired size at approx 1/2cm thick (I like to make most of mine about 15cm in diameter, and a couple in a smaller size for our smaller handed lass).

5) Bake in the oven for 10-15mins or until the edges begin to turn a slight golden brown in colour.  Remove from the oven, cool on a wire rack.

6) Serve and fill with your favorite protein and veggies.

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