Zucchini wraps
Try this Zucchini wraps recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains cheese
gluten free
red meat free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1 egg, beaten
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 4 cups zucchini shredded
- 1/2 cup grated reduced fat parmesan cheese
- 1/4 cup + 1/2 tbsp almond flour which counts as 3 healthy
- 1/2 tsp black pepper ~ i used 1/4 tsp
- Carbohydrate 0.974701666666667 g
- Cholesterol 186.12 mg
- Fat 4.43792208333333 g
- Fiber 0.101279163996379 g
- Protein 5.70137625 g
- Saturated Fat 1.36869770833333 g
- Serving Size 1 1 (45g)
- Sodium 62.2303333333333 mg
- Sugar 0.873422502670288 g
- Trans Fat 0.744080333333332 g
- Calories 66 calories
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells. Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less. Let cool completely. Peel the shells from the parchment paper very carefully. Enjoy!
