Thin, crispy, and super tasty vegetable flatbread. The recipe I want to share with you today is for a special savory pie with lots of vegetables, very simple and quick to make, and so, so good! Zucchini, cherry tomatoes, carrots, potatoes, and onions are the stars of this special recipe. I simply grated and chopped the vegetables, without cooking them beforehand, and then I just added flour, grated Parmesan, and oil. A thin layer in the pan and in the oven will form a delicious and irresistible crispy crust that captures at the first bite. I didn’t add water or other liquids to the dough because the liquids contained in all the vegetables you use are already sufficient. A special vegetable savory pie for dinner, but also for an aperitif or simply when you want to prepare something tasty in a short time. A way to get everyone to eat vegetables by turning them into this crispy vegetable flatbread
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: Serves 6 people
- Cuisine: Italian
- Energy 99.97 (Kcal)
- Carbohydrates 16.06 (g) of which sugars 1.56 (g)
- Proteins 4.00 (g)
- Fat 2.80 (g) of which saturated 0.90 (g)of which unsaturated 0.44 (g)
- Fibers 1.75 (g)
- Sodium 95.28 (mg)
Indicative values for a portion of 115 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 for the Zucchini Flatbread
- 10.5 oz zucchini
- 4.2 oz carrots
- 10.5 oz potatoes
- 1 onion (medium)
- 7 oz tomatoes
- 3/4 cup all-purpose flour
- 2 tbsp extra virgin olive oil
- 1.4 oz grated Parmesan
- to taste salt
What You Need to Make Crispy Vegetable Flatbread
- Grater
- Baking Tray
How to Make Vegetable Pie
Wash the zucchini and tomatoes. Peel the potatoes and wash them. Peel the carrots. Clean the onion. Using a wide-hole grater, reduce the carrots, zucchini, potatoes, and onion into thin shreds. Cut the tomatoes into small pieces.
Pour all the vegetables into a bowl. Add a pinch of salt, 3 tablespoons of extra virgin olive oil, the flour, and the grated Parmesan. Mix well. Oil or line with parchment paper a rectangular baking tray, mine measures 9 x 11 inches. If you prefer, a round baking tray of 11 inches in diameter is also good.
Pour the mixture into the tray leveling it into a thin layer with the help of a spatula. Sprinkle the entire surface with cornmeal. Drizzle with a little extra virgin olive oil.
Bake the Vegetable Flatbread in a preheated oven at 392°F in static mode for 30 minutes. Place the tray in the center of the oven so it cooks well both on top and bottom.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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The flatbread can be stored in the fridge in a container for 2 days, just reheat it for a few minutes in a hot oven or microwave. Or you can also freeze it
If you prefer, you can remove the vegetable you don’t like and add others
The cornmeal on the surface gives the savory pie a special crunchiness, but if you prefer, you can simply replace it with a sprinkle of breadcrumbs
Also, read the recipe for my Vegetable Meatballs
