How to make zucchini wraps
If your garden is anything like ours, it’s pumping out zucchinis at the moment, if it’s not, there’s a good chance your neighbours is or you can buy them extra cheap at the markets, or swap something for them at your local Swap Shuffle Share.
So along with zucchini noodles, zucchini cake and zucchini in everything, here’s another great idea. These wraps are super good as the gluten free people in your family can have them as a bread substitute and they are really very healthy.
4 medium zucchini
2 teaspoons salt
half a cup of ground linseed
herbs and spices to taste
Start with your 4 lovely zucchinis
Grate them by hand or with your favourite grating machine, add salt and set aside for a couple of hours.
The salt will draw a lot of water out of your zucchini so put it through a colander and get rid of as much as possible. This will save your drier about 10 hours work)
Grind your linseed and mix through thoroughly (I use a small spice/coffee grinder)
Add herbs or spices to taste, the mix shown above has turmeric, cumin and ginger but I’ve also made a lovely one with oregano and thyme, so play around with your favourite tastes.
Place about a hand full of the mix on the drier tray, I don’t have any silicon sheets so I use a sheet of baking paper on the tray (and reuse about 4 times)
Using your hand massage the mixture out until in has an even consistency with no holes (around 5mm thick)
Place in a medium to hot drier (you could also try in a very low oven) for around 12 hours, check how its going after 6 hours to get an idea of how fast they are drying. You may find that you can turn them if they are mostly dry with some wet patches.
Remove when they are evenly dry but still pliable (unless of course you want zucchini crackers!)
Add your favourite filling and eat.
I also store mine in an airtight container in the fridge.