Baked or Air-Fried Zucchini Flatbread Easy and Quick Recipe
Are you looking for a delicious, light, and incredibly easy-to-make idea that will win everyone over at the table? The Baked or Air-Fried Zucchini Flatbread is the perfect answer! This recipe, which has become a real trend on social media, combines simplicity in preparation with the goodness of a versatile dish suitable for various occasions.
Imagine a crispy and tasty base, simply made with thin slices of zucchini, enriched by the indulgence of melted and stringy cheese. This “fake flatbread” contains no flour, making it a great option for those on a low-carb diet or those with gluten intolerances.
Its versatility makes it ideal for a quick and light lunch, an informal dinner, or an original and tasty appetizer. You can fill it with your favorite ingredients, creating always new and tempting combinations. Whether you want a classic filling with ham and cheese, a vegetarian version with grilled vegetables, or a bolder pairing, the zucchini flatbread lends itself to a thousand interpretations.
This recipe is also a clever strategy to make even the little ones appreciate vegetables, transforming an often underestimated vegetable into an inviting and fun-to-eat dish. With few ingredients and simple steps, you can bring to the table a dish that will surprise with its flavor and lightness.
Follow this recipe step by step and get ready to enjoy a crispy, tasty, and incredibly satisfying zucchini flatbread. Success is guaranteed, and your creativity in the kitchen will surely be appreciated!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 721.88 (Kcal)
- Carbohydrates 9.10 (g) of which sugars 6.15 (g)
- Proteins 49.44 (g)
- Fat 54.93 (g) of which saturated 12.33 (g)of which unsaturated 8.79 (g)
- Fibers 2.12 (g)
- Sodium 2,240.31 (mg)
Indicative values for a portion of 200 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
What You Need to Make the Fake Zucchini Flatbread
Instead of zucchini, you can use potatoes following the same procedure. In this case, the baking times will be a few minutes longer.
- 2 zucchini (medium)
- 3/4 cup Grana Padano cheese, grated
- 1 cup mozzarella for pizza
- 1 pinch salt
- 1/2 cup cream cheese
- 3.5 oz prosciutto (see substitutions in notes)
- 8 cherry tomatoes (see substitutions in notes)
- 1.5 oz arugula (or lettuce, lamb's lettuce)
- 1 drizzle extra virgin olive oil
- to taste salt
- 1 pinch black pepper (optional)
- to taste dried oregano
Tools
- Mandoline
- Bowl
- Baking Tray
- Parchment Paper
- Oven
Fake Zucchini Flatbread Recipe Baked or Air-Fried
For the cooking of the base (fake zucchini flatbread), you can proceed either in the oven or in the air fryer. Below you will find both methods.
Thoroughly wash the zucchini under running water. Trim the ends and cut them into thin slices about 1/8 inch thick. You can use a mandoline to get even slices.
Line a baking tray with parchment paper. Arrange the zucchini slices on the tray, slightly overlapping them to create a compact base in a rectangular shape (or the desired shape). With the indicated quantities, you can form about two “flatbreads”.Preheat the oven to 350°F (static oven). Generously sprinkle the zucchini arranged on the tray with grated Grana Padano and grated Mozzarella for Pizza.
Bake and cook for about 20 minutes, or until the cheese is melted, golden, and a crispy crust has formed. Keep an eye on the cooking, as the times may vary depending on the oven.Place the zucchini slices in the basket of the air fryer, slightly overlapping them to form the base of the flatbread. It may be necessary to cook the flatbreads in two batches.
Sprinkle with grated Grana Padano and grated Mozzarella for Pizza. Cook at 350°F for 10-15 minutes, or until the cheese is melted and golden.While the zucchini cooks, prepare the filling. Wash the cherry tomatoes and cut them in half. In a small bowl, season the cherry tomatoes with a drizzle of extra virgin olive oil, a pinch of fine salt, and dried oregano. Keep the prosciutto, arugula, cream cheese, salt, and pepper handy.
Once cooked, remove the zucchini flatbreads from the oven (or air fryer) and let them cool slightly. Carefully flip the flatbreads so that the side with the crispy cheese is in contact with the cutting board. Spread half of the cream cheese over the surface of the flatbread (cheese-free side).
On one half of the spread flatbread, place the slices of prosciutto, some arugula leaves, and the seasoned cherry tomatoes. Fold the unfilled side over the other half, closing the flatbread like a wallet. Drizzle with extra virgin olive oil, a pinch of salt, and pepper to taste.
Serve immediately and enjoy this delicious Zucchini Flatbread!
INGREDIENTS NOTES AND SUBSTITUTIONS:
ZUCCHINI: Choose fresh, firm, medium-sized zucchini. Smaller ones tend to have fewer seeds and a denser pulp, ideal for this preparation. You can use both light green and dark zucchini.
GRATED CHEESE: I used Grana Padano. This hard cheese adds flavor and a pleasant crunch during cooking. You can substitute it with Parmigiano Reggiano for a more intense taste or with another hard grated cheese of your choice.
MOZZARELLA FOR PIZZA: Opt for a low-moisture mozzarella, specific for pizza, so that it doesn’t release too much water during cooking and allows the flatbread to stay crispy. Alternatively, you can use provola or scamorza for a stronger flavor.
CREAM CHEESE: Adds creaminess to the filling. Choose your favorite, even flavored with herbs or garlic.
PROSCIUTTO: A classic filling, it adds a savory and aromatic touch. You can substitute it with speck, bresaola, or other cured meats of your choice.
CHERRY TOMATOES: Ideal for their sweetness and freshness. You can also use cherry or datterini tomatoes.
ARUGULA: Brings a slightly bitter and fresh note. You can substitute it with fresh spinach or lamb’s lettuce.
ZUCCHINI FLATBREAD RECIPE VARIATIONS
If you want to make the base of the fake zucchini flatbread even tastier, check out these variations:
1 – Almond Flour Variation: For a slightly different texture and additional nutrients, you can add 2-3 tablespoons of almond flour to the zucchini mixture before arranging them on the baking tray.
2 – Egg Variation: To make the base more compact, you can beat an egg and mix it with the grated zucchini before arranging them on the baking tray. In this case, it may be necessary to slightly extend the cooking times.
3 – Spice Variation: Add a pinch of paprika, turmeric, or chili powder to the grated zucchini for an extra touch of flavor.
FILLING VARIATIONS
The fake zucchini flatbread is extremely versatile, and you can fill it as you like:
1 – Vegetarian Zucchini Flatbread: Omit the prosciutto and fill with grilled vegetables (eggplant, peppers, mushrooms), mozzarella, pesto, or hummus.
2 – Zucchini Flatbread with Pesto and Stracchino: A fresh and fragrant variant, ideal for summer.
3 – Zucchini Flatbread with Smoked Salmon and Avocado: A rich and tasty combination for an elegant appetizer.
4 – Aromatic Zucchini Flatbread: Add chopped aromatic herbs (basil, thyme, oregano) directly to the zucchini mixture before cooking for an extra fragrance.
5 – Zucchini Flatbread with Smoked Scamorza: Replace the mozzarella for pizza with grated smoked scamorza for a more intense and smoky flavor.
6 – Sweet Zucchini Flatbread (Creative Idea): Try a sweet version by spreading the cooked zucchini base with ricotta and honey, adding fresh fruit like strawberries or berries.
STORAGE
The Fake Zucchini Flatbread should preferably be consumed immediately after preparation to fully appreciate its crispiness. Alternatively, it can be stored in the refrigerator, well covered with plastic wrap, for up to 1 day. Keep in mind that the filling may moisten the zucchini base over time. Freezing is not recommended.
FAQ (Frequently Asked Questions)
Can I prepare the zucchini flatbread in advance?
It is advisable to consume the zucchini flatbread immediately after preparation to fully enjoy its crispiness. However, you can prepare the cooked zucchini base in advance and store it in the refrigerator for one day. Fill it only when serving.
I don’t have an air fryer, can I only bake the flatbread in the oven?
Absolutely yes! The recipe is also designed for traditional oven baking. Follow the instructions and times specified in the “Oven Cooking” section.
Can I use other types of cheese for the base?
Certainly! You can experiment with different types of hard grated cheese such as Parmigiano Reggiano, Pecorino Romano, or even a mix of cheeses. The important thing is that they melt well during cooking. For the filling, you can also use other melting cheeses like provola or scamorza.
