The crunchy potato and zucchini flatbread with its simple base of water and flour is a simple and tasty recipe. A sort of rustic tart, a thin and yeast-free focaccia, perfect to be served cut into squares for an aperitif. The beauty of this recipe is that you can vary the ingredients each time while keeping the base, bringing a different snack to the table each time. Today we prepare the crunchy potato and zucchini flatbread. And next time? Here are some suggestions.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups type 1 flour
- 1 1/2 cups water
- 1/3 cup grated Parmesan cheese
- 12 oz potatoes and zucchinis
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- to taste oregano
- to taste garlic powder
- to taste cornmeal
Tools
- 1 Bowl
- 1 Whisk
- 1 Mandoline
- 1 Baking Tray 13.8 x 9.8 inches
Steps
In a bowl, mix the flour and water using a whisk, making sure no lumps form. Add the salt, garlic powder, oregano, and Parmesan cheese, and mix well to combine all the ingredients.
Wash the zucchinis, dry them, trim the ends, and slice them into thin rounds using a mandoline. Peel the potatoes and slice them thinly with the mandoline.
Add the vegetables to the batter and mix everything well.
Pour the mixture into the baking tray, sprinkle with cornmeal, and bake in a preheated oven at 392°F for 35 minutes.
Notes
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