Cheesy Zucchini Flatbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cup, sliced Zucchini 1/4 cup Cornstarch 8 oz Cabot Seriously Sharp Cheddar Cheese, shredded12 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp 1 dash Pepper, black 1 dash Salt 2 tsp Garlic powder 1 tsp Oregano, ground 1 tbsp Parsley, dried 2 large eggs
Preheat oven to 425º and line a baking sheet with parchment.
On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup shredded cheddar, Parmesan/romano, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25-35 minutes.
Sprinkle with remaining 1 cup shredded cheddar and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.
Serving Size: Makes 24 1 x 4 inch slices, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOMARIE63.
On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup shredded cheddar, Parmesan/romano, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25-35 minutes.
Sprinkle with remaining 1 cup shredded cheddar and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.
Serving Size: Makes 24 1 x 4 inch slices, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOMARIE63.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 8.4 g
- Cholesterol: 60.2 mg
- Sodium: 246.8 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.8 g
- Protein: 8.1 g
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