The flatbread with zucchini flowers is a quick and light recipe, perfect for summer. Thin and crispy, without yeast and without eggs, it is prepared in a few minutes and is ideal to serve as an appetizing starter or as a snack for an outdoor aperitif. Zucchini flowers, the stars of the season, give the flatbread a fresh and delicate flavor… in this case, I also added zucchinis to enrich and add texture. Try this recipe, it’s simple and accessible to everyone, perfect when you have little time but don’t want to give up on flavor!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 244.00 (Kcal)
- Carbohydrates 32.96 (g) of which sugars 0.79 (g)
- Proteins 7.45 (g)
- Fat 10.55 (g) of which saturated 2.13 (g)of which unsaturated 0.49 (g)
- Fibers 1.49 (g)
- Sodium 116.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 cups all-purpose flour
- 1.25 cups water
- 3.5 tbsp extra virgin olive oil (+ additional for the baking pan)
- 2 tbsp grated Grana Padano
- 1 tsp salt
- 12 zucchini flowers (about 3.5 oz)
- 7 oz zucchinis
- as needed cornmeal (or precooked cornmeal)
- pepper
- herbs (thyme, mint, oregano or others)
Tools
- Baking pan
- Parchment paper
- Bowl
- Whisk
Preparation
Clean the zucchini flowers by removing the stem and pistil, wash them gently and let them drain.
Cut the zucchinis into slices or pieces, removing the ends. If you have large zucchinis, use only the green part (the inner part would release too much water).
Put the flour in a bowl, pour in the water a little at a time, mixing with the whisk to avoid lumps.
Add the oil, salt, Grana Padano, a pinch of pepper and a handful of herbs of your choice. Blend with the whisk until you get a smooth batter (1).
Add the zucchinis and zucchini flowers, letting them spread out (2).
Line a large and flat baking pan with parchment paper and grease its surface. Sprinkle with a little cornmeal.
Pour the mixture and spread it evenly. Sprinkle with more cornmeal and drizzle with a bit of oil (3).
Put the pan in a fan oven at 392°F and bake for about 40 minutes, or until the flatbread is dry and slightly crispy.
Always adjust the time and temperature based on your oven’s characteristics, keep an eye on the baking during the last 10 minutes.
The flatbread with zucchini flowers and zucchinis is ready, transfer it to a cutting board and serve it warm, cut into squares.
Tips and notes
Use a wide baking pan (mine is about 10×15 inches), the flatbread needs to be thin to cook correctly.
Instead of all-purpose flour, you can use type 0 or type 1 flour. Cornmeal is not essential, but it adds extra crispiness.
FAQ
How long does the flatbread with zucchini flowers last?
I recommend consuming it immediately, but if there are leftovers, you can store it in the refrigerator for 1-2 days and reheat as needed.
Can I omit the zucchinis?
Sure, if you prefer you can use only the zucchini flowers. In this case, you will need about 7-9 oz.
