Zucchini Wraps
These Zucchini Wraps are soft, flexible, and surprisingly sturdy. They get amazing flavor from cheese and herbs, and you only need simple ingredients you probably already have. This recipe takes fresh zucchini and turns it into a wrap you can confidently fill, fold, and enjoy with no flour needed.
Servings: 4 servings
Calories: 135kcal
Ingredients
- 1 zucchini medium, finely grated (about 2 cups packed)
- 2 tbsp Parmesan grated
- 1/4 tsp salt
- 1 egg large
- 1 cup mozzarella cheese shredded
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tbsp coconut flour optional
Instructions
- Preheat the oven: Set it to 375°F / 180°C and line a baking sheets with parchment paper.
- Prepare the zucchini: Grate the zucchinis and place them in a bowl.
- Remove excess liquid: Using your hands or a cheesecloth, squeeze out as much water as you can. The drier the zucchini, the crispier and sturdier the wraps will be.
- Mix the batter: In a large bowl, combine the squeezed zucchini, egg, mozzarella, Parmesan, Italian seasoning and garlic powder. Stir well until the mixture looks uniform and slightly sticky.
- Form the wraps: Divide the mixture into 4 portions. Spread each one into a thin, round circle (about 15 cm wide) on the prepared baking sheet. Press down gently to flatten evenly.
- Bake: Place the sheet in the oven and bake for 30–35 minutes, or until the wraps are golden and set. For a crispier texture, bake an extra 5 minutes and let them rest.
- Cool and serve: Let them cool slightly on the parchment before carefully peeling them off. Then use your favorite fillings and enjoy.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 5g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 388mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 1mg | Net Carbs: 3g