The zucchini and onion flatbread is a unique dish, very tasty, delicious, quick to prepare, perfect as an appetizer or served as an aperitif. It is prepared in a short time, in fact you just need to prepare a batter with water, flour, grated cheese, salt and pepper and oil, then dip the previously grated vegetables into it and you’re done! It is made into a thin layer, so I recommend using a large enough baking sheet, so it will become thin and crispy. In this case, I used the white zucchini I had in the garden, so my flatbread will definitely be lighter in color than a flatbread made with classic green zucchini. Finally, a sprinkle of cornmeal. If you like flatbreads, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the zucchini and onion flatbread
- 14 oz zucchini
- 1 golden onion
- 2 tbsps grated Grana Padano cheese
- 1 cup all-purpose flour
- 7 oz water
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- to taste cornmeal
Tools
- Non-stick baking tray
- Parchment paper
- Cutting board
- Knife
- Wooden spoon
- Grater
Steps to make the zucchini and onion flatbread
To prepare the zucchini and onion flatbread, first clean and peel the zucchini. I used light zucchini, so if you see the flatbread very light in the photo, that’s why. Grate with a large hole grater. Now take the onion, peel it, cut it into very thin slices. Now put the all-purpose flour in a large bowl, two tablespoons of grated Grana, two tablespoons of extra virgin olive oil, salt, pepper and mix to form a smooth batter. If the zucchini lose water, I recommend putting them in a strainer and squeezing them hard with your hands. Then, add them to the batter along with the onion.
Start by preheating the static oven to 392°F. Now take a rectangular baking sheet, I used a 13×15 inch pan. Lay parchment paper on top, add a drizzle of oil on the bottom of the parchment paper and pour the mixture. Level well to form a thin layer. On the surface, add a drizzle of extra virgin olive oil and a sprinkle of cornmeal. Bake for about 35 minutes, still checking the cooking based on your oven.
Remove the flatbread from the oven and let it cool slightly. Now it is ready to be served and enjoyed!
Storage and Tips
You can store the zucchini and onion flatbread in the refrigerator in an airtight container for 2 days.
