Today, a truly tasty and easy recipe, THE CRUNCHY FLATBREAD OF GRATED ZUCCHINI. Inspired by the legendary crunchy flatbread of the talented Diletta Secco, this is really easy and quick to make. Many have made it with every type of ingredient. Some have called it ‘scrocchiarella’, others ‘flatbread’ like me, but the credit for this genius idea goes to Diletta. Of course, I have to experiment with different things and quantities, so I used semolina flour, grated zucchini, eggs, and breadcrumbs. I must say I am more than satisfied and I don’t think I’ll change it again. Let’s say this flatbread really solves your dinner and your craving for something crunchy and good.
If you like zucchini, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 233.35 (Kcal)
- Carbohydrates 34.95 (g) of which sugars 0.47 (g)
- Proteins 14.11 (g)
- Fat 5.60 (g) of which saturated 2.12 (g)of which unsaturated 3.07 (g)
- Fibers 1.36 (g)
- Sodium 216.87 (mg)
Indicative values for a portion of 100 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
Ingredients
- 2 zucchini (grated)
- 1 1/4 cup semolina flour
- 3 eggs
- to taste salt
- to taste pepper
- 3 tbsp breadcrumbs
Tools
- 1 Baking Tray
- 1 Grater
Steps
In a bowl, add the eggs, salt, and pepper.
Lightly beat and add the grated zucchini.
Mix everything well.
Add the semolina flour
Line the baking tray with parchment paper and drizzle with olive oil.
Add the mixture and distribute it well so it becomes thin across the entire tray.
Sprinkle with breadcrumbs
Another drizzle of extra virgin olive oil and bake in a preheated oven at 356°F for 30 minutes or until the flatbread is nicely colored and crunchy on top.
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