Zucchini Flatbread Wraps

A light, healthy, out-of-the-ordinary breakfast that'll win over even the pickiest eater! Here's yet another unexpected way to use up zucchini.

Recipe author

Servings:

Zucchini (1 large zucchini)

Eggs

Mayonnaise

Sour cream

Garlic

Watercress

100

Bologna sausage

200

Vegetable oil (for frying)

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 70 % 21 g

Carbohydrates 13 % 4 g

205 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Grate 1 large zucchini (seeds removed) on a box grater and squeeze out the juice. Add 1 egg, some flour, salt, and black pepper to taste, and mix everything together.
Step 2:

Spread it into the skillet as a pancake (about ½ inch / 1–1.5 cm thick) and fry in vegetable oil on both sides.
Step 3:

For the sauce, mix mayonnaise (or yogurt) with sour cream in equal parts and add the grated garlic.
Step 4:

Spread the sauce over the flatbread and add the filling. I used a bagged lettuce blend and some sausage. You can also add hard-boiled eggs, fresh herbs, cheese, and so on — whatever your family loves.
Step 5:

Enjoy!