Description
This zucchini and cottage cheese flatbread is tender, savory, and protein-rich. Perfect as a side or a low-carb snack, it’s easy to make, gluten-free, and packed with flavor. Use it with dips, soups, or as a base for pizza.
Ingredients
1 medium zucchini, grated and squeezed
1/2 cup full-fat cottage cheese
1 large egg
1/4 cup almond flour or ground flaxseed
Salt and pepper to taste
Optional: herbs like dill or oregano, garlic powder
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Grate the zucchini and squeeze out as much moisture as possible using a clean towel.
In a bowl, mix zucchini, cottage cheese, egg, flour/flaxseed, salt, pepper, and any herbs.
Spread the mixture into a flat, even layer about 1/4 inch thick on the baking sheet.
Bake for 20–25 minutes until golden and set.
Cool slightly before slicing and serving.
Notes
Wrap slices in parchment and store in the fridge for up to 5 days, or freeze for later. Serve with dips or use as a sandwich base.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg