See below for Buckwheat and Spelt flour properties:

So here goes: Pre-heat oven to 350
Need 20 regular muffin tins sprayed with that cooking spray (Pam or something)
*1 cup of Spelt Four (8pt ) but I think healthier than wheat flour
*1 cup of Buckwheat Flour (8pt) but I think healthier than wheat flour
*In one measuring cup fill with ½ cup cold water
*Add to that 3 TBL spoons oil (9pts) (maybe somehow this could be reduced)
*Add 2 egg white (1 pt)
*Add to the flour and Mix

It needs to be the consistency that you can pull apart the dough and roll/separate into 20 balls.
Take two sheets of wax paper and place one ball in between with a little dusting of more flour so it does not stick. Roll it between the wax paper until very thin circle about the size of a cereal bowl. Be sure to make it large enough so that the edges of the crust hang outside of each muffin tin whole (or when it bakes it folds back into the whole and you cannot fill it) Slowly peel back the wax paper on one side, then the other and place into each muffin tin whole. Each of the crusts in the whole will just about touch each of the other crusts in the muffin pan.
Then bake for about 15 minutes or more. Watch for them to stiffen as they will not really brown too much. Then cool and add whatever you like.

You will end up with 20 crusts to fill as you please. I made mine with sugar free Jell-O cooked with starch/pectin and some vanilla, cooled the thickened jell and let it set in the fridge. Added sliced fresh strawberries to each of the crusts, poured jell in each and let it set in the fridge. Then when I wanted a serving I took one and added a dollop of Fat Free Coolwhip and YUM! And a good serving size.. I heap the fresh berries.

20 crusts, 26 points total for about 1.3 points each. With my strawberry concoction, about 2 ish or 3 points each and VERY VERY GOOD.

Some after thoughts. This could be savory I think too. With some herbs added to the crust, I thing one could make something stuffed inside, like meats, veggies, eggs, or a mini deep dish pizza, modified pot pies… mmmm.

Also, if your filling is not sweet, I would also add just a hint of sprinkling of sugar to the crusts before baking. But with the strawberries it was PERFECT. I think I will also try some sort of pumpkin in there.

Buckwheat from Wisegeek.com (I did not get permission to put it here):
Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Many grocery stores carry buckwheat flour and buckwheat blends.

Spelt from About.com (I did not get permission to put it here)
Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.

Best regards again.
Suzzan

I am sure you get a lot of this and it is ok if you do not respond.

Anyway, thank you again and with some of the days of your loss pictures and thoughts, I have lost 40 pounds so far, and about 25 more to go.

Thank you.
Suzzan

You are now my unofficial editor! ;~)

As for the breading, I used 1 egg with a splash of water and had more then enough to bread the zucchini and 8oz of chicken.

Your Welcome!

First, just a correction, you said you put the zucchini in the “boiler”. Uhm… did you mean “broiler”? I can’t imagine breaded boiled zucchini turning out very good.

Second, did you use anything wet to keep the breadcrumbs on the chicken and zucchini? Traditionally people use eggs, egg whites, or even milk to do that. Did you use any of those, something else, or nothing?

Thanks!

Michele - Not stupid at all! I did it un-toasted and was surprised how good they came out! I wonder if toasting it would make more a crunch? Next time I’ll try it. Or let me know if you do!

I’ve made the zucchini before and LOVE it! Even sent the recipe to a friend (also pointing her to this website). My hubby picked 2 zucchini out of our garden this morning. YUM!! :)