This summer, the garden has been invaded by courgettes. A packet of old seeds that I didn't think would germinate decided to prove me wrong.
After all the usual baked courgette recipes, courgette fritters, courgette salad and roasted courgette, it was time to ring the changes with this new take on cooking courgettes.
If you're looking for zuccini dishes and like zuccini fritters or zuccini bread, you'll enjoy this recipe. It has the same novelty value as zuccini noodles, where you try to disguise courgette as pasta.
In this recipe, you disguise courgette as a flour tortilla. It is a cross between a zuccini loaf recipe and a zuccini fritters recipe but without the flour.
In a novel take on stuffed zuccini, you make a flatbread wrap out of the grated courgette and stuff it full of the fillings of your choice. The baked zuccini breads are crispy and thin and can be frozen for use later.
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In large bowl whisk the eggs, add all the other ingredients and mix well
Spread the mixture evenly between the two baking pan, pressing it flat with a spatula. Don't make it too thin as it shrinks when it cooks and it needs to be thick enough to wrap when done.
Bake in the oven for 25 minutes then turn the oven down to 150°C (300°F) and bake for a further 15 minutes.
Remove from the oven, turn over and return to the oven for a further 10 minutes to dry out the other side of the wraps. Turn the oven off and leave them in there to dry further if you're not ready to use them.
When you're ready to serve them spread them your choice of fillings. We love any of the following - hummus or guacamole base, layered with chopped cucumber, picked beans, coriander, spring onions, tomatoes, crumbled feta, spicy stir-fried beef or chicken strips.
