Zucchini Parmesan Jalapeno Flatbread

 

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon vegetable broth mix

2 egg whites, or 4 teaspoons pasteurized dried egg whites plus ¼ cup water

1 cup shredded zucchini

1/4 cup nonfat plain yogurt

1/2 jalapeno pepper, minced

2 tablespoons grated Parmesan cheese

 

Preheat oven to 35O°F. Coat a 9-inch-square nonstick baking pan with cooking spray. In a large bowl, sift the flour, baking powder, and broth mix. In a medium-sized bowl, beat the egg whites until frothy. Add the zucchini, yogurt, jalapeno, and Parmesan, and blend well. Stir the zucchini mixture into the flour mixture and combine well. Spread the dough on the prepared pan and smooth the top. Bake for 40 minutes, or until a tester inserted in the center comes out clean.