Zucchini Cheese Wedges

Just a quick blog today!

Sue and I are having a Valentine's dinner party tomorrow so I have a bazillion things to prep still.

I love Valentine's day. I know everyone says it isn't a true holiday and it's created to make money for the retailers.

Harumph I say to those people.

I think any day devoted to love is a great day. I know it's specifically targeting romantic love but we celebrate it as a day of showing love to everyone.

Anyway, this blog isn't about Valentine's Day. I will rant more about that in another blog :)

This particular blog is about the yummy photo of the zucchini chips that you see above.

Only 3 ingredients and you are on your way to low carb, cheesy heaven.

Zucchini Cheese Wedges

Ingredients

1 large zucchini

2 eggs

2 cups shredded cheese
(We used a pre-shredded blend from Kraft, I believe it was the "Tex-Mex" blend)
 1 Tbsp ground flax seed

Sprinkle of seasoning salt (if desired)

Directions.

Preheat oven to 450. Line 2 cookie sheets with parchment paper. Draw 6 - 8 inch circles on the parchment paper and then flip paper over.

Cut ends from zucchini. Shred. Mix with egg, cheese, and flax until well combined.

Pat mixture firmly and evenly into the 6 circles.

Before the cooking begins.

Bake at 450 for about 12 minutes. Loosen and gently flip the circles over. Bake for another 5 - 10 minutes - until cheese is nice and crispy.  (Hint - I rotated the cookie sheets from front to back and then top to bottom every 5 minutes to ensure even cooking.)

The first side is done. Just need to flip over and crisp up the other side.

Remove from oven and sprinkle lightly with seasoning salt (if using) then cut each circle into 6 wedges.

Let cool completely on wire racks for 6 - 8 hours. You want them to air dry for a bit.

Let them completely cool and air dry before storing them.

To store - keep loosely in a bag or plastic container in the fridge. Best used within a week of preparation.

Note - after the wedges have dried completely you can place them in a plastic container and toss with popcorn seasoning to achieve different flavors.

I brought these to the office for everyone to try and they were a hit. You don't taste the zucchini at all, it's mostly just the crispy cheese that you taste. I can live with that.

I didn't season mine with anything but the sprinkle of seasoning salt but it would be interesting to try them tossed with the popcorn seasoning.

Oh, we also cut our circles into 8 wedges instead of just 6. We liked them a bit smaller.

I would have to say the only challenging thing about this recipe is flipping the circles over halfway through cooking. I tend to panic with things like that - that's why I haven't attempted crepes - but Sue is the flipper master so she did it no problem. A hint for you - if you loosen it from the parchment paper with your flipper and it feels like it is separating then just put it back in the oven for another minute or two and then try again. It should hold together quite well to be able to flip.

And, a last note, according to my calculations the nutritional info for approximately 1/3-ish of the recipe (so, 2 circles) is - 150 calories, 1 carb, 1 fibre, 10.5 protein, 13 fat.
Don't quote me on that - it will depend on the cheese you use, the size of your zucchini, etc.... Over all though it is a great low carb, high protein, mid-calorie snack.