Paleo Zucchini Flatbread
This flatbread is inspired by various recipes I’ve Pinterested upon (Pinterested is officially a verb in my vocabulary) for zucchini tortillas. Similar recipes contain cheese or breadcrumbs as a binder. I created a version bound with coconut flour and arrowroot flour.
With a sturdy texture, this flatbread stands up as a side dish for rich meat dishes or sandwich fillings. Although soft and pliable, these will not roll like a tortilla.
Here’s how I’ve enjoyed this versatile flatbread recipe:
- As a thick tortilla, topped with carnitas and salsa
- As a side to braised meat, to sop up the flavorful sauce
- Paired with my easy paleo green curry
- Topped with egg salad as a pseudo egg salad sandwich. (Note for making egg salad: get your hands on Primal Kitchens Mayo for the best darn paleo-friendly egg salad you’ll ever try. I have a free jar for you here.)
Note that this recipe contains eggs and I have not tried it with an egg substitute. Unfortunately I cannot guarantee successful results if you choose to experiment with an egg replacement. Know that I receive many requests for egg-free and grain-free recipes, and I am working on egg-free recipes for you.
- Preheat the oven to 350 and line a baking sheet with unbleached parchment paper.
- Place the shredded zucchini absorbent kitchen towel, multiple layers of paper towels, or two layers of cheesecloth. Squeeze out as much liquid as possible from the zucchini.
- Stir together the zucchini and remaining ingredients. Form into four flabreads on the baking sheet.
- Bake for 30 minutes, until golden around the edges and firm in the center. Cool slightly before removing from the baking sheet.
- These flatbreads are best the day they are made, but may be stored for a day or two in an airtight container in the fridge.