Let’s see how to prepare the flatbread with zucchini.

In a bowl, pour flour, salt, oil, and baking soda, gradually add the water, blend everything and then knead until it becomes a smooth and homogeneous dough. Let it rest for at least 30 minutes covered with plastic wrap or a cloth. After the time has passed, divide the dough into 6/8 balls, you decide the size you want, depending on the size you will make more or fewer flatbreads. Let them rest for another 30 minutes covering again with plastic wrap. On a work surface roll out the balls with a rolling pin, they should be about 1/8 inch thick. Heat a pan, put the flatbread and cook for about 2 minutes on each side, when they are cooked, stack them and fill them while hot.

While the dough rests, prepare the zucchini, wash and dry them, cut off the ends and then slice them lengthwise. Line the baking sheet with parchment paper, coat the zucchini slices in breadcrumbs and place them on the baking sheet, drizzle with extra virgin olive oil, add salt and pepper and sprinkle with grated Parmesan cheese. Bake the zucchini in a preheated oven at 356°F and cook for about 15 minutes or until the desired golden brown level. Slice the mozzarella and start filling half of the flatbread, when the zucchini are ready place them over the mozzarella, close the flatbread and warm it on the oven grill or place it on an electric grill with a double plate, when the mozzarella melts, it’s ready.