Zucchini wraps

Ingredients

• 4 cups zucchini shredded
• 1 egg, beaten
• 1/2 cup grated reduced fat parmesan cheese
• 1/4 cup + 1/2 tbsp almond flour which counts as 3 Healthy
• 1/2 tsp black pepper ~ I used 1/4 tsp
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp cumin

Instructions

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper and lightly spray with cooking spray. Combine shredded zucchini, egg, grated parmesan cheese, grinded Optavia fueling of choice (or almond flour), and spices in a large bowl until mixed thoroughly. Drop 1 cup of mixture on prepared parchment paper. Spread mixture as thin as possible while forming a large circle for a tortilla wrap or two smaller circles (1/2 cup of mixture for each circle) for soft taco shells. The entire mix should make 4 large shells or 8 small shells.
3. Bake for 25 minutes for the larger circles. The smaller circles may need a few minutes less.
4. Let cool completely.
5. Peel the shells from the parchment paper very carefully. Enjoy!