The zucchini and speck flatbread is a simple, quick, and tasty recipe. It takes just a few minutes to prepare the batter, and it goes straight into the oven. Soft, flavorful, and good both warm and cold, the zucchini and speck flatbread served with cured meats, cheeses, and grilled vegetables is excellent as an appetizer or a delightful snack for an aperitif.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the recipe, I used the same doses as the potato flatbread.
- 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
- 3 1/2 oz speck strips
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Grater large holes
- 1 Baking pan 14 x 10 inches approximately
Steps
Wash the zucchinis, dry them, remove the ends, and grate them. In the mixer’s bowl (or in a bowl using a hand whisk), mix the water with the oil and egg. Add the flour and mix well to achieve a smooth batter without lumps. Add the grated Parmesan, a pinch of salt, the grated zucchinis, and speck strips. Grease a baking pan well (if using parchment paper, you should still add oil) and pour the prepared mixture inside. Bake in a preheated oven at 392°F for 30/35 minutes: it should be nicely golden.
Cut the flatbread into small rectangles and serve. It is excellent hot or warm: the zucchinis inside will give the flatbread a creamy texture. But it’s not bad even enjoyed cold.
Notes
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