Gluten-Free Zucchini Wraps

Gluten-Free · Grain-Free · Vegetarian

Once you start reading the labels, it's hard to unsee the emulsifiers, the seed oils, the preservatives with names you can't pronounce, all wrapped around “healthy” wraps or tortillas . I stopped buying store-bought wraps a long time ago and I make these easy and delicious zucchini wraps on repeat.

Three ingredients you almost certainly already have, one baking tray, and about fifteen minutes. It comes out of the oven as one big golden sheet that's flexible enough to roll around whatever you love. It just tastes so good.

Zucchini is gentle on digestion, rich in potassium, and a quiet source of vitamin C and antioxidants.

Eggs bring healthy fat and protein that stabilise blood sugar, and switche on your body's natural satiety signals, so you feel genuinely full and steady rather than reaching for a snack an hour later.

Parmesan or pecorino adds flavour, calcium, and just enough richness that you don't miss the bread at all.

Ingredients:

• 3 zucchini grated

• 2 eggs

• a little grated parmesan or pecorino cheese (about 30–40g)

• your favourite herbs (I love a Greek or Italian blend)

• salt & pepper

Fillings: tomato, avocado, feta, rucola or whatever you love (scrambled eggs, hummus etc)

Method:

1. Grate the zucchini, then place it in a clean tea towel and squeeze out as much liquid as you possibly can. I made these with three zucchini straight from my garden: one yellow, one pale green, one deep green.

2. In a bowl, combine the squeezed zucchini, eggs, parmesan, herbs, salt and pepper. Mix until well combined.

3. Line a baking tray with baking paper and spread the mixture into one large, thin, even layer. YOu could also make several smaller tortillas.

4. Bake at 200°C (400°F) for about 12–15 minutes, until golden and set.

5.  Let it cool on the tray for a couple of minutes, it firms up and becomes flexible as it cools. Then fill with whatever you love and roll.

Enjoy! Bon Appetite

Did you make this? Share your version and tag me @waterlemonhealth — I'd love to see what you filled it with.