Gorgeous, today I offer you a slightly more unusual döner – vegetable and gluten-free (you can make it dairy-free too). Great idea for the summer because its main ingredient is zucchini 🙂
Zucchini is a great food (not only for summer, but still right now is their time): they have a high water content, which helps hydrate the body. They are rich in fiber (for good stomach function), vitamin C, vitamin A, vitamin B6 and magnesium. Last but not least, they are super low in calories and we can eat them in unlimited quantities 🙂
Enjoy this recipe without remorse 🙂
Products
1 egg
20 g of chickpea flour
400 g zucchini (2 small, grated)
garlic, parsley, dill
For the stuffing
50 g yellow cheese/70 g white cheese (mozzarella/Feta)/80 g prosciutto
200 g yoghurt (for milk garlic sauce)
Tomatoes/cucumbers arugula/baby spinach/green mix
Method
Add salt to the grated zucchini and let sit for 10 minutes, then drain the water. Add the flour, egg and spices – garlic, parsley, dill. Bake the mixture (thinly spread on baking paper) for about 15 minutes, at 200 degrees (preheated oven), bottom and top heating. My tray is 20×30 cm, so I made 2 döners by cutting in the middle 🙂
You can fill the döners with grated yellow cheese/mozzarella/prosciutto, finely chopped tomatoes, cucumbers and greens of your choice (arugula, baby spinach, green salad mix). They taste especially good with milk garlic sauce on top. Mmm yummy!
Approximate nutritional value according to cronometer.com
Kcal 477
Protein: 31.2 g
Carbohydrates: 28.3 g
Fat: 26.4
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