It might technically be spring but here in sunny Queensland the mercury is well and truly rising. With the warmer days, our appetites naturally shift wanting lighter options for meals. That doesn't mean that you have to forgo taste and nourishment. I love these easy to make zucchini wraps especially because they make great grab-and-go lunch options!
What You'll Need
- 2 grated zucchinis (squeeze to remove excess moisture)
- 1 egg
- 2 tablespoons almond meal or tapioca flour
- Salt and pepper to taste
Preheat oven to 200˚C. Combine all ingredients together in a bowl and mix well. Scoop even portions onto a baking tray lined with baking paper and spread into a circular shape – making sure to not make it too thick or too thin. Bake for 20-25 minutes until golden.
Serve with your favourite fillings. My favourite combination is Kehoes kitchen beetroot cashew cheese, roasted moroccan chickpeas, pumpkin and salad greens like baby spinach, rocket or sorrel.
Zucchinis are such a versatile vegetable and can be used in both sweet and savoury dishes. It’s high in fibre, helping you to feel fuller for longer and is rich in potassium, vitamin A and folate all beneficial nutrients for healthy, efficiently functioning cells!
This is a low-carb, gluten-free, grain-free alternative and won’t leave you feeling heavy. When combined with the beetroot cashew cheese, it provides a perfect balance of probiotic bacteria (from the cultured cashew cheese) alongside the prebiotic goodness from the chickpeas, it will leave you feeling satisfied and your gut will thank you for it.