Zucchini Tacos

Peel the zucchini, grate on a coarse grater, lightly salt, and let sit for 15 minutes, then squeeze out the excess moisture thoroughly.

Add the egg, grated cheese, herbs, and spices, mix well, stir in the flour, and knead into a batter with the consistency of pancake batter.

Line a baking sheet with silicone-coated parchment paper, spoon the mixture into flatbread shapes, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes until golden.

Let the finished flatbreads cool, peel them off the parchment, spread with cream cheese, and top with a lettuce leaf, tomato slices, and pieces of pan-seared chicken breast.