Zucchini Tortillas

• 3 zucchini (about 3 cups)
• 2 Tbl planko bread crumbs
• 1/2 reduced fat cheddar cheese
• 1 egg
• 1/4 tsp garlic powder
• pepper to taste
• Toppings of choice: pictured on the left is ground turkey and on the right is scrambled egg whites. Both are topped with salsa, avocado and reduced fat cheddar.

Directions:

Preheat oven to 400.  Line a baking sheet with parchment paper. Grate zucchini into strainer, lightly salt and allow to sit in the sink for about 20 minutes to drain as much moisture as possible. You can even pat with a paper towel.

In large bowl, mix together drained zucchini, panko crumbs. cheese, egg, garlic powder, & pepper. Scoop portions onto baking sheet and press down until about 1/8″ thick.

Bake for about 25 minutes or until shells are lightly browned.