4 cups zucchini, shredded
1/2 tsp garlic salt
2 cups finely shredded low fat cheese
dash of onion salt
One egg, beaten
Put your shredded zucchini in a colander. Sprinkle salt over
it, mix it up, and let it drain for a couple of hours.
Then make squeeze through a paper towel to make sure all
liquid is out!!!! Once it's fairly dry, dump it in a big bowl
and mix in the cheese so that it's evenly combined. Mix in
the onion salt, then pour the egg over it and mix it all again.
Pam spray a couple of cookie sheets or jelly roll pans. Then
dump about 2/3 of the mixture on one cookie sheet and press
it out with your hands until you get a *very* thin layer of
the mixture covering the entire sheet.
It's okay if a few spots of the sheet show through the mixture,
because as it cooks these spots will fill in. Dump the
remaining 1/3 on another cookie sheet and do the same thing,
only using about half the sheet surface. (Note--you might say, just cut
back the zukes and the cheese to get less mix, but I tried
that and the egg is too thick and the result will taste like
a baked omelet)
Bake at 350 for 20 minutes. Turn the pans and bake another
15 to 20 minutes until the mixture is a light golden brown.
The trick with your first efforts will be sure that the
middle gets cooked well enough without the edges getting too
crispy. It should come out of your cookie sheet in one big
pliable sheet. I cut the full-sized cookie sheet into eight
wraps, and then four for the half sheet, so you get 12 wraps
from each batch, so even though it sounds like a pain you get
a lot for your effort. Just place one wrap on a plate or
something, pile on whatever you want in your "sandwich" and
roll up the wrap.
OP do these wraps really work? Being made of cheese/veg/egg it seems like they would harden & break when you wanted to roll them. How long do they keep in the fridge, and how long can you really use them? Can you freeze them?