This zucchini flatbread recipe re-inspires your love for bread, only without the wheat.

I’m always looking for low-carb alternatives to foods that I tend to overindulge in. I have a hard time holding back from chips, cheesy sauces, and, of course, bread. As I eat, I like to use bread as a vessel for my salad, leftover sauce on my plate, and a palate cleanser in between bites. Unfortunately, the empty carbs and calories inherent in white flour aren’t doing my body and mind any favors. That’s where zucchini comes into play. The following flatbread recipe is a zucchini-based paleo alternative to traditional flatbread. It’s a low-carb wonder that you can dig into without holding back. Enjoy!

This flatbread is held together by tapioca flour and egg. Tapioca is a starch extracted from cassava root. Tapioca flour has become a staple for gluten free baking – it lends to springy texture, promotes browning, and makes crispy crusts. For this flatbread recipe, it is essential in helping the bread to hold its own, so it doesn’t fall apart with each delicate touch. I add in an assortment of spices to boost the flavor profile of the resulting flatbread, but you can keep the mix as plain or as complex as possible. Play around with the spices and find what hits the spot for you.

Paleo Zucchini Flatbread Recipe

Serves 4

Ingredients

• 1 ½ pounds zucchini, shredded
• 1/3 cup tapioca flour
• 1 egg
• 1 egg white
• 1 garlic clove, minced
• ½ teaspoon onion powder
• 1/2 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Directions

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly grease the parchment paper with olive oil.

Grate the zucchini and place the shreds into the center of a clean kitchen towel. Wrap the towel around the zucchini and use hands to squeeze out as much of the zucchini’s natural liquids. It is important for the zucchini to be relatively dry so that it firms up nicely when baked.

Transfer the zucchini to a large bowl and fold in the remaining ingredients. Once evenly combined, place the zucchini mixture into the center of the parchment paper-lined baking sheet and use clean hands to spread the mixture, forming an even-layered flatbread.

Place the baking sheet into the oven and bake for about 25-30 minutes, or until the flatbread is lightly browned and cooked through.

Remove the flatbread from the oven and let cool before serving.

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Shredded Zucchini Image from Shutterstock

The post Paleo, Gluten-Free Zucchini Flatbread Recipe appeared first on EcoSalon.

An ooey gooey cheesy gratin does not have to curb your diet and overall health. With an emphasis on flavorful, water-packed vegetables and a few substitutions, you can get the comfort you crave in this vegan leek and zucchini gratin recipe, bite after bite.

This cheesy vegan leek and zucchini gratin recipe is a delicious and easy approach to health cooking while still satisfying the warmth an evening meal usually demands. The vegan cheese, which is widely available, adds just the right texture and flavor without the burden of hard-to-digest dairy. So take your gratin recipe to the next level — the more conscious level — with these healthy twists.

Leeks are a great way to get the wholesome nutrition you need in a flavorful and aromatic food. Leeks reduce LDL (bad) cholesterol and fight colon and prostate cancer with their carcinogen-fighting quercetin content. They also contain protective antioxidants, prevent aging, lower blood pressure, pack very few calories, cleanse the blood, and heal wounds.

Zucchini is also a showstopper when it comes to your health. Low in calories, with just 36 per cup, zucchini also helps to digest fat in your body, promote proper digestion, lower blood pressure and prevent heart attacks.

Cheesy Vegan Leek and Zucchini Gratin Recipe

Serves 2-3

Ingredients

• 1 large leek
• 1 large zucchini
• 1 large summer squash
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 cup shredded vegan cheese (Daiya works well)

Directions

Preheat the oven to 425 degrees Fahrenheit. Chop and rinse the leeks. Chop the zucchini and yellow squash into the same size as the leeks. In a large bowl, toss together the leeks, zucchini and squash with olive oil, salt, pepper, thyme, and garlic powder.

Place the vegetables into a baking dish and top with shredded cheese. Let cook in the oven for 30-35 minutes.

Photo Credit: GlowKitchen

The post Cheesy Vegan Leek and Zucchini Gratin Recipe appeared first on EcoSalon.