Zucchini Flax Wrap – Eating Pegan


  • 2 large zucchini
  • 1 ½ cups ground golden flaxseed
  • 2 Tbsp dried Italian seasoning
  • 2 cups water
  • 1 clove garlic
Zucchini Flax Wrap
Zucchini Flax Wrap


  1. Blend all ingredients well in a high powered blender until thick and creamy. Flaxseed will cause the mixture to thicken, so be sure to transfer to covered dehydrator trays as soon as possible. Spread thin in 1/8 in thick layer over 4 trays, and dehydrate at 110 degrees for 4-6 hours. Make sure not to go over the time too long, as the mixture will eventually become crispy.
  2. This is a very versatile wrap that can be used up to 30 days after preparation. Be sure to store it in the refrigerator.
Zucchini Flax Wrap
Zucchini Flax Wrap

Categories:   Eating Pegan