ZUCCHINI FLATBREADS, made without flour, yeast or eggs, are a light alternative to classic flatbreads. Made only with zucchini baked in the oven, these thin, flexible sheets become the perfect base for tasty, fresh and light fillings.
In this version, the flatbreads are filled with cream cheese, cooked ham and fresh lettuce, for a balanced, nutritious and flavorful meal.
Ideal to enjoy hot or cold, they are perfect for a quick lunch break, a picnic or a light dinner. They also offer an original and tasty way to bring more vegetables to the table without giving up the pleasure of a good stuffed sandwich!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 zucchini (medium)
- 3.5 oz mozzarella (for pizza)
- to taste Parmesan
- 3.5 oz cream cheese (spreadable)
- 4 slices cooked ham
- lettuce
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
For the zucchini flatbreads you will need
- 1 Baking sheet
- Parchment paper
- 1 Cutting board
- 1 Knife
Procedure for zucchini flatbreads
Wash and trim the zucchini and cut them into very thin slices about 1/16–1/8 inch thick. On a baking tray lined with parchment paper, arrange the rounds slightly overlapping each other to form four rectangles.
Season with salt, pepper and oil, then sprinkle with shredded mozzarella and some Parmesan.
Bake in a preheated conventional (static) oven at 356°F for 25 minutes.
Remove from the oven, let cool slightly and very gently flip them over. Then fill your delicious zucchini flatbreads with cream cheese, slightly salted lettuce and the cooked ham.
Of course, you can fill them differently — for example with fresh cheese and tomatoes, hummus and grilled vegetables, stracchino and bresaola, avocado and feta or ricotta, or salmon and arugula.
Fold them in half and enjoy their simple goodness.
Storage
If not filled, the zucchini flatbreads can be stored in the refrigerator for up to 3 days inside an airtight container, stacked and separated by parchment paper.
If needed, you can warm them in a skillet or in the oven for a few minutes before filling.
