The zucchini flatbread is easy, quick, and yeast-free, making it a tasty appetizer prepared with just a few simple ingredients. I’ve made it in many different versions because the basic dough is very versatile, allowing you to use your imagination to serve something new each time. You can add aromatic herbs, spices, and even cheese to taste. So let’s head to the kitchen and prepare the zucchini flatbread.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 zucchini (about 150 grams)
- 1 1/4 cups water
- 1 egg
- 1 1/2 cups flour
- 2 tbsps extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Wide-hole Grater
- 1 Baking Tray 14 x 10 inches approximately
Steps
Wash the zucchini, dry it, remove the ends, and grate it. In a bowl, mix the water with the oil and the egg using a hand whisk. Add the flour and mix well to get a smooth, lump-free batter. Add the grated Parmesan cheese, a pinch of salt, and the grated zucchini. Oil a baking tray well (even if using parchment paper, you should still add oil) and pour the prepared mixture into it. Bake in a preheated oven at 392 °F for 30/35 minutes: it should be nicely golden.
Cut the flatbread into rectangles and serve. It’s excellent hot or warm: the zucchini inside will give the flatbread a creamy texture. It’s also quite tasty when eaten cold.
Notes
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For the recipe, I used the usual base from which I started: the potato flatbread.
