Heavenly Zucchini Cottage Cheese Flatbread

Description:

This wholesome flatbread blends grated zucchini with creamy cottage cheese, creating a high-protein, low-carb base that’s soft, savory, and incredibly satisfying. Ideal for breakfast, lunch, or a healthy snack, it’s baked to golden perfection and can be topped or enjoyed on its own. Packed with nutrients, this is a guilt-free comfort food favorite.

Ingredients for Heavenly Zucchini Cottage Cheese Flatbread

• 2 medium zucchinis, grated

• 1 cup cottage cheese (full-fat or low-fat)

• 2 large eggs

• 1/3 cup grated Parmesan cheese

• 1/2 cup almond flour (or oat flour)

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• Optional: fresh herbs (parsley, dill, basil)

• Olive oil spray or parchment paper

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Grate zucchini, then place in a clean towel or cheesecloth. Squeeze out as much liquid as possible.

3. In a large bowl, combine zucchini, cottage cheese, eggs, Parmesan, almond flour, and seasonings. Mix well until a batter forms.

4. Spread mixture evenly on the prepared baking sheet, shaping it into a rectangle or circle about 1/2-inch thick.

5. Bake for 25–30 minutes or until golden brown and edges are slightly crispy.

6. Let cool for 5–10 minutes, then slice and serve. Optionally, top with more herbs or a dollop of Greek yogurt.

Notes:

• Zucchini moisture is key: properly draining it avoids sogginess.

• Texture: This flatbread is soft yet firm enough to hold toppings.

• Can be made gluten-free using almond or oat flour.

• Easily adaptable with herbs or spices like chili flakes or Italian seasoning.

Tips:

• For a crispier version, bake longer or finish under the broiler for 2–3 minutes.

• Add 1/4 tsp baking powder for a slightly fluffier texture.

• Serve warm with toppings like avocado, hummus, or smoked salmon.

• Store leftovers in the fridge up to 3 days; reheat in toaster oven.

Servings:

• Makes 4–6 flatbread slices

• Serves 2–3 people as a light meal or 4 as a snack/appetizer

Nutritional Info (per serving, approx. 1/4 of flatbread):

• Calories: 150–180 kcal

• Protein: 10–12g

• Carbs: 5–7g

• Fat: 10–12g

• Fiber: 2–3g

• Sugar: 2g

(Values vary slightly based on exact ingredients used.)

Benefits:

• High in Protein: Cottage cheese and eggs provide muscle-supporting protein.

• Low-Carb & Gluten-Free: Great for low-carb or keto-style diets.

• Rich in Vitamins: Zucchini is packed with vitamin C, potassium, and fiber.

• Gut-Friendly: Cottage cheese supports gut health with probiotics (if using live cultures).

Q&A:

Q: Can I use ricotta cheese instead of cottage cheese?
A: Yes, ricotta will work, but it may be slightly softer. You may need to adjust baking time.

Q: Can I freeze the flatbread?
A: Yes. Bake it, let it cool, slice, and freeze in an airtight container. Reheat in the oven or air fryer.

Q: Is this suitable for a keto diet?
A: Yes, if you use almond flour and full-fat cottage cheese, it’s keto-friendly.

Q: Can I make it dairy-free?
A: Try using dairy-free cottage cheese or substitute with mashed tofu or a vegan cheese blend, though texture and taste will vary.