Zucchini Rounds

These rounds are my take on White on Rice Soft Tortilla Tacos. They can be used as a base for pizza, as tortilla with fish or used as a “bread”.

Recipes makes 4 rounds. 2 rounds are a serving. Serving: 1/2 Green, 1/16 lean, 3/4 condiment

Ingredients:

1 1/2 cup of shredded Zucchini

1/4 cup Egg Beaters

1 Tbsp Parmesan Cheese

Pinch of Salt, Black Pepper and Garlic Powder

Directions:

Preheat oven to 425 deg. Put the shredded zucchini into a towel (NOT PAPER) and squeeze over the sink as much as you can (its amazing how much water comes out). Mix the zucchini with the egg beaters, parmesan cheese and spices. take a large cookie sheet and cover with parchment paper. Using a 1/4 cup measuring cup, divide the batter in to 4 and make 4 equal circles. Use the back of the measuring cup to spread it out in a thin layer. Place it in the oven and cook for 20 min. Keep an eye on it so it doesn’t burn. Remove from the oven and allow it to cool completely before removing from the paper.

TO MAKE IT PAREVE: omit the parmesan cheese but use 1/4 cup more egg beaters. So you will  only have .25 condiment and 1/8 of a Lean

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I took flounder and cooked it plain on parchment paper. Then as soon as it came out of the oven I flaked it and added butter (as my healthy fat) placed it with lettuce in my round and DEVOURED!

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