Zucchini wrap

Zucchini wrap – Recipe for the easiest gluten-free zucchini wraps with few ingredients.
These wraps made from grated zucchini are so easy and quick to make. Squash wraps consist of grated zucchini and salt, which is squeezed free of liquid and mixed with eggs, shredded mozzarella, dried thyme, garlic powder, and onion powder. The mixture is divided into 4 portions and spread into circles on 2 baking trays. After baking and cooling, they can be gently peeled off the baking paper, and then they’re ready to use and can be filled with all kinds of delicious ingredients.

Zucchini wraps are such a great way to get in veggies and protein, and they’re completely gluten-free. I’ve made 4 small round wraps, but you can also make two large ones or spread the mixture out to cover the entire baking sheet. You can also add grated carrots to the “dough.” Try using another type of shredded cheese instead of mozzarella—like cheddar or gouda. I filled these wraps with cream cheese, arugula, salmon, avocado, pickled red onions, and capers. But you can fill them with whatever you like best.

They can be enjoyed for breakfast, lunch, or dinner and are also perfect for lunchboxes. I’ve wrapped these around the filling, but you can also spread the filling on and roll them up. These tasty squash wraps are perfect for freezing.

Also try my recipe for the popular viral flatbread made with cottage cheese or my recipe for wraps with potatoes and cheese. Enjoy!