Vegetable Flatbread, Your Winning Move, today I propose a recipe that I love because it’s perfect for getting kids to eat vegetables but also appreciated by adults because it’s crunchy and light (only 110 kcal).
It’s a fantastic recipe because you can prepare it the day before and it’ll be delicious even the next day. When I get home in the evening after a day of work, I warm it up in the microwave and it’s ready on the table in a few minutes. 🙂
Suitable for picnics, by the way, are you ready for the Easter Monday outing?
Or you can put it in your lunch box, and I’m sure you’ll thank me.
In short, a really versatile, quick, economical recipe. I’m from Genoa and we always keep an eye on the money.
But, enough chatting, let’s prepare together this vegetable flatbread, your winning move, eh belin how good it is.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchini
- 1 1/4 cups all-purpose flour
- 1/4 cup grated Parmesan
- 3/4 cup water
- 1/4 cup breadcrumbs ((plus one tablespoon for sprinkling before baking))
Tools
- 1 Bowl
- 1 Baking Tray
Steps
Pour the flour into a bowl.
Add the breadcrumbs, Parmesan, salt, and finally the water.
Mix everything very well.
Add the zucchini sliced thinly with a mandoline or knife.
Mix very well.
Line a baking tray with a sheet of wet and squeezed baking paper, pour in the mixture.
After pouring and spreading the mixture in the tray, sprinkle with breadcrumbs and add a drizzle of oil.
Bake for 45 minutes at 392 degrees Fahrenheit.
You will get 6 slices of flatbread, each slice has 110 kcal, so a delicious main dish without guilt.
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FAQ (Questions and Answers)
How to store it?
In the fridge for 2 days in a suitable airtight container
Can it be frozen?
Absolutely yes, I freeze it already portioned.
Can it be cooked in a pan?
I confess I’ve never tried, but I think it’s possible. However, I would cook the zucchini first and use less breadcrumbs.
