The flourless zucchini flatbread is a crispy, light, and nutritious dish.
Perfect when you want something tasty but healthy.
Chickpea flour, mixed with water, creates a soft and protein-rich batter that perfectly replaces eggs, just like in the delicious Ligurian farinata with leeks or with sausage, both spectacular, or as in the Ligurian recipe for panissa.
The zucchini, sliced into thin rounds, brings freshness and natural sweetness, creating the right balance with the chickpea flavor.
The result is a zucchini flatbread that’s soft inside and crispy outside, ideal to serve hot as a main dish, appetizer, or even as a filling in a sandwich.
The crunchy zucchini flatbread is suitable for those on a gluten-free or vegan diet, but also for those who want to stay light all day.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the flourless zucchini flatbread
- 3/4 cup chickpea flour
- 1 1/4 cup water
- 3 cups zucchini
- 1/4 cup grated parmesan cheese
- 4 tbsps extra virgin olive oil
- to taste fine salt
Tools
- 1 Mandoline
- 1 Bowl
- 1 Hand Whisk
- 1 Baking Pan
- Paper Towel
Steps for preparing the flourless zucchini flatbread
To prepare the delicious quick zucchini flatbread, start by removing the ends of the zucchini and rinse them thoroughly under running water.
Pat them dry with paper towels.
Slice them into thin rounds with a mandoline
In a bowl pour the water, chickpea flour, and salt.
Beat energetically for a few minutes with a hand whisk until you obtain a homogeneous batter.
Then add the sliced zucchini and the grated parmesan cheese
Line a round 12-inch baking pan with parchment paper and grease it with a generous tablespoon of extra virgin olive oil. Pour the mixture and level it. Dress with the remaining 3 tablespoons of extra virgin olive oil. The zucchini flatbread bakes at 392°F for 30-35 minutes in static mode, while at 356°F for 18-20 minutes if you want to bake the zucchini flatbread in an air fryer in a convection oven at 374°F for 25 minutes
Storage
The flourless zucchini flatbread can be stored in the fridge, sliced and closed in an airtight container for 2 days.
Before consuming, I recommend reheating it in the oven or air fryer for a few minutes to restore its crispness
It can be frozen for up to a month.
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FAQ (Questions and Answers)
How to reheat it?
In a convection oven at 356°F for 5 minutes or in an air fryer at 338°F for 3 to 4 minutes, or in a static oven at 356°F for 8 minutes
Can I use other vegetables and which ones?
Yes, you can use potatoes, leeks, or onions
