Zucchini flatbread, tasty and very simple, filled with cooked ham and provolone cheese. The dough is easy and quick because it does not contain yeast and the zucchini are added raw… an appetizing recipe, great to serve as an appetizer or in place of focaccia. Slice the zucchini into rounds, add salt to make them lose their water, then combine with the other ingredients. The simple filling of ham and cheese makes the flatbread even richer and more appetizing, perfect for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 205.04 (Kcal)
- Carbohydrates 24.05 (g) of which sugars 1.03 (g)
- Proteins 12.39 (g)
- Fat 7.31 (g) of which saturated 3.56 (g)of which unsaturated 2.45 (g)
- Fibers 1.67 (g)
- Sodium 392.63 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb lbs zucchini
- 1 cup cups all-purpose flour
- 2 cups cups breadcrumbs
- 3/4 cup cups grated Grana Padano
- 3.5 oz oz cooked ham
- 2.5 oz oz provolone cheese
- extra virgin olive oil
- salt
- pepper
Tools
- Baking pan 6×10
- Bowl
- Strainer
- Cutting board
- Parchment paper
Preparation
Wash the zucchini and slice them into thin rounds. Place them in a strainer, salt them, and let them rest for about 30-40 minutes, so they lose their liquid.
Do not discard the water, but collect it in a container; it will be needed for mixing.
After the time has passed, squeeze the zucchini and place them in a bowl. Add the flour, breadcrumbs, and Grana Padano (1).
Pour in a tablespoon of oil and the zucchini water, mix with a spoon or your hands until you obtain a soft mixture. Add more water if necessary and adjust the salt.
Line a baking pan with parchment paper. Arrange half of the mixture, leveling it with your hands.
Add the sliced cooked ham and provolone cheese (2).
Cover with the remaining mixture, pressing lightly along the edges (3).
Brush the surface with a little oil and sprinkle with a pinch of pepper as desired.
Place the pan in a fan-assisted oven at 375°F and bake the flatbread for 45 minutes, or until it is golden and slightly crispy. Times and temperature may vary depending on your oven.
The stuffed zucchini flatbread is ready, serve it hot or warm, cut into squares… enjoy your meal!
Tips and Notes
You can replace all-purpose flour (entirely or partially) with type 1 flour or spelt flour.
You can replace the cooked ham with speck or smoked ham.
If you use a larger pan, increase the quantities proportionally.
If the liquid released by the zucchini is not enough, add more water, little by little, until you obtain a soft but workable mixture with your hands.
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