1. Grate the zucchini and then squeeze as much of the excess moisture out of the zucchini. Into a medium bowl, add the zucchini, egg, parmesan cheese, onions and whole psyllium husk. Sprinkle the pepper and the garlic powder on top and toss until well combined
2. To a skillet or crepe pan, set to medium low heat, add one tablespoon of oil and spread to coat the bottom of the pan. Transfer half of the zucchini mixture into the pan and immediately spread out to cover the bottom of the pan in an even layer
3. Fry until the zucchini is golden and crispy, about 3 to 4 minutes. Use a wide spatula to flip. Distribute the grated cheddar on half of the disc. Fry for about 2 minutes and fold half over the cheese. Transfer to a plate. Repeat step 2 and 3 with the second serving
4. Can be served immediately, while warm, or when cooled. Store in an airtight container in the refrigerator. Will keep for 3 to 4 days in the refrigerator
By Angela Wilkes
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