đź’š Zucchini & Carrot Cottage Cheese Wrap! Fast, Light, and Full of Vegetables. Your go-to recipe for any meal!
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High-Protein Cottage Cheese Veggie Flatbread (1 Large Wrap)
This recipe is incredibly versatile, using a base of cottage cheese, eggs, zucchini, and carrot to create a protein-rich, low-carb flatbread perfect for a quick breakfast, light lunch, or healthy snack.
fun fact: Cottage cheese production surged in the US during World War I when it was actively promoted by the government as a low-cost, high-protein alternative to meat.
INGREDIENTS (Makes 1 Large Wrap/Flatbread):
• 1 medium zucchini (courgette)
• 2 medium carrots
• 200g (approx. 1 cup) cottage cheese (low-fat preferred)
• 2 eggs (large)
• Salt and pepper to taste
• oregano, basil
MACROS (Estimated for the Base Recipe, 1 Large Wrap
• Calories: 305
• Protein: 35g
• Carbohydrates: 20g
• Fat: 13g
PREPARATION:
1. Prepare Zucchini: Grate the zucchini on a thick mesh grater. Place the grated zucchini in a bowl, add a pinch of salt, and set it aside for a few minutes to draw out the water. This step is crucial! Thoroughly squeeze out the excess water using your hands or a clean kitchen towel.
2. Grate Carrot: Grate the carrots on a large mesh grater.
3. Mix Base: In a separate bowl, combine the cottage cheese with the eggs, salt, pepper, and your spices (oregano or basil). Mix until well combined.
4. Add Veggies: Add the squeezed zucchini and grated carrots to the cheese mixture and mix thoroughly.
5. Bake Flatbread: Line a baking tray with baking paper. Pour the mass onto the paper and spread it out evenly into a rectangular shape (the shape of a large wrap).
6. Bake: Bake in the oven preheated to 200°C (390°F) (up-down function) for about 30 minutes, until the wrap becomes golden and slightly crispy at the edges.
7. Serve: Remove the wrap from the oven and let it cool slightly. Fill the ready wrap with your favorite toppings—such as cream cheese, tomato, lettuce, and prosciutto—and fold or roll it. Bon Appetit!
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