Zucchini flatbread is easy to make in big batches for snacks and meals throughout the week, and it is a perfect appetizer for a dinner party. Even better, zucchini is high in fiber, chlorophyll, phytonutrients, vitamin A, magnesium, and other cancer fighters!
Two large zucchinis
1 1/2 cups shredded cheese (optional)
3 large eggs – for a vegan version you can use egg replacer
1 cup almond flour
1 tbsp psyllium husk powder
1/2 tsp salt
Preheat oven to 400 degrees Fahrenheit
Shred the zucchini and squeeze out any excess liquid. In a large bowl, mix the zucchini with the shredded cheese, eggs, almond flour, psyllium husk, and salt until it becomes a smooth batter.
Scoop out equal portions of the batter onto the baking sheet, leaving space in between. Flatten each portion with moist hands, forming thin and round tortillas, approximately 10” in diameter.
Bake for 20-25 minutes, or until lightly browned. Set it aside until cool.