The zucchini flatbread is a really easy and quick dish to prepare, it will surely please everyone, even the little ones. The zucchini base with mozzarella becomes nice and crispy, the filling with cream cheese, cold cuts, arugula, and tomatoes gives it that extra tasty touch, truly excellent! It’s a sort of fake flatbread, but it’s perfect for those who might want to diet, eat light and healthy but with flavor. It’s a really versatile dish, great for lunch, dinner, or to serve in small pieces as an appetizer or aperitif. If you like zucchini recipes, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing zucchini flatbread
- 2 zucchini
- 4.25 oz mozzarella for pizza
- 1 pinch salt
- 4.25 oz cream cheese
- 3.5 oz sliced speck
- 2 tomatoes
- as needed arugula
Tools
- Baking Sheet
- Parchment Paper
- Mandoline
- Teaspoon
Steps to make zucchini flatbread
To prepare the zucchini flatbread, first take the zucchinis, remove the ends, wash them well, and cut them into thin slices with a knife or mandoline. If you choose the mandoline, you will have all the zucchini slices uniform and of the same size. Now take a baking sheet and line it with parchment paper, lay the zucchini slices slightly overlapping to form a rectangle; if you want larger flatbreads, simply add more zucchini slices. Now place some mozzarella for pizza on top of the zucchinis.
Preheat the static oven to 392°F. When the oven is hot, bake the zucchinis for about 20 minutes; the flatbreads should be nice and golden, and a crispy crust should have formed. However, keep an eye on the cooking as it may vary from oven to oven. In the meantime, wash the arugula well, dry it, wash the tomatoes well and cut them into thin slices. Remove the flatbreads from the oven, let them cool slightly, then gently turn the flatbreads to the zucchini side and spread half of them with the cream cheese; I chose Philadelphia, then I added some arugula, slices of speck, and slices of tomato, salt and pepper to taste.
Then close the flatbread. With the quantities used and the size I chose, I made 4 not-too-large ones.
Your zucchini flatbread is ready to be enjoyed! Good hot but also tasty warm and cold!
Storage and Tips
The zucchini flatbread should be consumed immediately as it is crispy, but you can store it in the refrigerator for 1 day.
Choose medium-sized zucchinis, light or dark.
I chose to use dry pizza mozzarella to avoid releasing too much water and so the flatbread will remain nice and crispy.
If you don’t want to use speck, you can opt for another cold cut, such as cooked ham, raw ham, or whatever you prefer.
