The gluten-free zucchini flatbread is a simple and quick appetizer, fragrant, tasty, flavored with oregano and parmesan cheese, it is also perfect cut into squares to be served with a drink. Rice flour to “respect” my current intolerances with the doses from Monica Bellin, my wonderful colleague expert in gluten-free cooking with natural flours. If you want to prepare the classic flatbread, here are some ideas. In the meantime, try this gluten-free zucchini flatbread which you can take out of the oven and top with some stracchino cheese, also lactose-free. And what can I say? A poem!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs zucchini
- 1.6 cups rice flour (or fine corn flour)
- 1.3 cups water
- 3.5 oz extra virgin olive oil (+ 2 tablespoons for the baking tray)
- to taste oregano
- 1.8 oz grated parmesan cheese
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Mandoline
- 1 Bowl
- 1 Baking Tray 12 x 16 inches
Steps
Wash the zucchini, dry them, remove the ends and slice them thinly with a mandoline. In a bowl, mix the flour with water and oil to form a smooth batter without lumps. Add the zucchini to the batter and stir to combine. Grease a 12 x 16 inches baking tray and pour in the mixture. Sprinkle the top with parmesan, oregano, and a drizzle of oil. Bake in a fan oven at 356°F for 30/35 minutes with an additional 5 minutes of grilling if you want to form a crispy crust.
Notes
Monica suggests sprinkling the tray with fine corn flour and adding more on top along with the parmesan. Unfortunately, I ran out and the supermarket didn’t have any, so I didn’t use it.
