Zucchini Cottage Cheese Flatbread

in

What's best about this flatbread recipe is that it proves how quick and easy it is to make a healthy, grain-free bread. This version has ample minerals and protein, thanks to the eggs, zucchini, and cottage cheese. Great as a side or sandwich vehicle, it's delicious simply on its own or with a bit of ghee and sea salt on top.

This recipe yields 2 servings

Ingredients 

INGREDIENTS

  • 16 oz cottage cheese
  • 2 eggs
  • 1 cup grated and strained zucchini
  • 1 pinch of salt
  • ⅓ cup cilantro
  • ⅓ cup of dill
  • 460 grams cottage cheese
  • 2 eggs
  • 152 grams grated and strained zucchini
  • 1 pinch of salt
  • 34 grams cilantro
  • 34 grams dill

Directions

  1. Preheat the oven to 350. Grate zucchini and then place in a cheesecloth or kitchen towel and squeeze out as much excess liquid as possible. In a blender or food processor, add the cottage cheese, eggs, zucchini, salt, cilantro, and dill. Blend mixture until smooth. 

  2. Cover a large baking tray with parchment paper. Spread out the mixture, making it resemble a large pizza-like crust. Bake for 25-30 minutes or until the edges are golden brown. Remove from the oven and let cool before removing the flatbread from the parchment paper. Once cooled, cut the flatbread down the middle making two large pieces. Enjoy!

Tips

*These flatbreads are perfect for making breakfast and lunch wraps, soft-shell tacos, and even substituting for pizza crust.