Zucchini and Potato Gluten-Free Flatbread: A Delicious Dinner Saver!
If you’re looking for a tasty, simple, and quick dish to prepare, the zucchini and potato gluten-free flatbread is perfect for you!
This recipe combines fresh and genuine ingredients, creating a dish with an irresistible flavor.
The flatbread features a crispy crust on the outside and a soft and flavorful center, making it ideal to enjoy on its own or accompanied by slices of ham or cheese. Perfect for a last-minute dinner or as an idea for a tasty appetizer, this recipe will satisfy everyone’s palate without sacrificing taste and lightness.
Discover how to prepare this delicious flatbread in just a few steps and bring a dish to the table that will please both adults and children!
I hope you like it! Below, I’ll leave you with some other ideas 😉
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 zucchini (large)
- 1 potato (large)
- 2 tablespoons olive oil
- 1 1/4 cups gluten-free flour (I used Schar universal mix but you can also use rice flour)
- 3/4 teaspoons salt (for the batter)
- 7/8 cup water
- 1 teaspoon instant yeast for savory preparations (optional)
- to taste dried oregano
- to taste salt and pepper
- to taste Grana Padano cheese, grated
Steps
First, wash and trim the zucchini, peel the potato, and grate them with a large-hole grater. Season them with a little salt and mix them, then let them rest for about half an hour in a strainer to lose some of their water. After this time, squeeze them well with your hands.
At this point, preheat the oven to 392°F and prepare the batter. In a bowl, pour in the flour, yeast, salt, and add the water and oil, mix well until you have a smooth batter.
Combine the zucchini and potato mix with the batter, a bit of oregano to taste, and pepper. Mix well.
We are ready for the oven! I used the oven tray directly, lined with parchment paper slightly greased with oil.
Pour the mixture onto the paper and spread it thinly as you see in the photo. If desired, sprinkle some grated Grana Padano cheese on top. Bake at 392°F in fan mode in the center of the oven and cook for about 20 minutes. A delicious crust will form on top, and when you lift it, you’ll see it’s golden underneath.
The flatbread is ready to enjoy!
The zucchini and potato gluten-free flatbread is great to enjoy immediately, freshly baked, but if there’s any left over, don’t worry! It’s great the next day too, just heat it in the oven or even in an air fryer to bring it back to life as if freshly baked!
