Sliced zucchini flatbreads with grated cheese — simple, quick, baked in the oven, super crispy and great to fill as you like, just like the Sliced Potato Flatbread or a proper Flatbread. They are and will be the spring-summer 2025 trend — literally amazing — made with at most 2–3 ingredients and you can stuff these flourless, gluten-free vegetable flatbreads (just use gluten-free breadcrumbs) however you prefer. Of course, over the years of easy and quick zucchini recipes we’ve made so many, from Grilled Zucchini Salad to Baked Zucchini Frittata, and delicious pastas like Creamy Pasta with Zucchini and Tuna or Tuna and Zucchini Pasta in White Sauce, but honestly, a crispy zucchini flatbread was really missing! So, unable to resist trying the recipe that’s trending on social media, I made it too and what can I say except that it’s truly delicious!! Want to try them too? Then let’s hurry to the kitchen, but first I suggest reading the recipe for Chickpea Flour Flatbreads and Gourmet Flatbread alla Norma. Also, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the zucchini flatbreads

2 zucchini (large)
7 oz (about 2 cups) grated Parmigiano-Reggiano (or Grana Padano)
2 tablespoons breadcrumbs
pinches salt
to taste extra virgin olive oil
to taste arugula
7 oz (about 1 cup) stracciatella
7 oz prosciutto crudo
to taste cherry tomatoes

Tools

Cutting board
Baking sheet
Parchment paper
Oven

Preparation

To make the sliced zucchini flatbreads, start by rinsing the zucchini and removing the stem and the ends. Then slice them into pieces about 3/16 in (4–5 mm) thick, and grate the cheese using a coarse grater.
Line a baking sheet with parchment paper, spread the cheese to form 2 squares about 8 2/3 in x 8 2/3 in (22 cm x 22 cm) and sprinkle with breadcrumbs, then arrange the zucchini slices in a fishbone pattern to cover everything. (Use plenty of cheese, otherwise the zucchini slices won’t stick together).
Season with salt and very little oil (best applied with an oil mister or a brush) and sprinkle a little more breadcrumbs on top.
Bake in a preheated oven at 392°F for about 30 minutes or until golden. Once perfectly gratinated, you’ll notice the cheese has released its fat into the bottom of the pan; pour it off or absorb it with paper towels. Let the flatbreads cool slightly or completely before gently detaching them from the baking sheet, then transfer them to a plate with the cheese-free side facing up. Fill as you like (although they’re delicious on their own); I chose speck, burrata, cherry tomatoes and arugula, then folded them like a wallet.
The zucchini flatbreads are ready to enjoy and they’re so good!