Healthy Zucchini Flatbreads

Peel the zucchini, grate it coarsely, place it in a deep bowl, and salt it.

Meanwhile, coarsely grate the cheese. Finely chop the dill.

In about 5–7 minutes, the zucchini will release its juices; squeeze it gently and discard the excess liquid.

Separate the egg white from the yolk. The yolk is not needed for this recipe and can be used for another dish.

Add the cheese, egg white, dill, and flour to the bowl with the zucchini and mix well. Rice flour or starch can be used instead of wheat flour.

Drop spoonfuls of the zucchini mixture onto a baking sheet lined with parchment paper, shaping them into flat rounds about 10–12 cm in diameter; you should get 3–4 pieces.

Bake in an oven preheated to 180 °C (350 °F) for 20 minutes.