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Name: Zucchini Cheese Wedges
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 large Zucchini; 2 Eggs; 2 cups shredded cheese; 1 tbsp Flax Seed Ground

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INGREDIENTS

1 large Zucchini
2 Eggs
2 cups shredded cheese
1 tbsp Flax Seed ; Ground

Servings

INSTRUCTIONS

Preheat oven to 450. Line 2 cookie sheets with parchment paper. Draw 6 - 8 inch circles on the parchment paper and then flip paper over.

Cut ends from zucchini. Shred. Mix with egg, cheese, and flax until well combined.

Pat mixture firmly and evenly into the 6 circles.

Bake at 450 for about 12 minutes. Loosen and gently flip the circles over. Bake for another 5 - 10 minutes - until cheese is nice and crispy. (Hint - I rotated the cookie sheets from front to back and then top to bottom every 5 minutes to ensure even cooking.)

Remove from oven and sprinkle lightly with seasoning salt (if using) then cut each circle into 6 wedges.

Let cool completely on wire racks for 6 - 8 hours. You want them to air dry for a bit.

To store - keep loosely in a bag or plastic container in the fridge. Best used within a week of preparation.

Note - after the wedges have dried completely you can place them in a plastic container and toss with popcorn seasoning to achieve different flavors.

NOTES

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Zucchini Cheese Wedges

1 large Zucchini
2 Eggs
2 cups shredded cheese
1 tbsp Flax Seed Ground

Preheat oven to 450. Line 2 cookie sheets with parchment paper. Draw 6 - 8 inch circles on the parchment paper and then flip paper over.
Cut ends from zucchini. Shred. Mix with egg, cheese, and flax until well combined.
Pat mixture firmly and evenly into the 6 circles.
Bake at 450 for about 12 minutes. Loosen and gently flip the circles over. Bake for another 5 - 10 minutes - until cheese is nice and crispy.  (Hint - I rotated the cookie sheets from front to back and then top to bottom every 5 minutes to ensure even cooking.)
Remove from oven and sprinkle lightly with seasoning salt (if using) then cut each circle into 6 wedges.
Let cool completely on wire racks for 6 - 8 hours. You want them to air dry for a bit.
To store - keep loosely in a bag or plastic container in the fridge. Best used within a week of preparation.
Note - after the wedges have dried completely you can place them in a plastic container and toss with popcorn seasoning to achieve different flavors.

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 4 Servings

Calories: 303
Calories from Fat: 196 (65%)

Amt Per Serving		% DV

	Total Fat 21.7g	29 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 2.3g
Cholesterol 311.7mg		96 %
Sodium 811.8mg		28 %
Potassium 481.7mg		13 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 6.8g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 303

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