Crispy zucchini flatbread is incredibly easy to prepare and super tasty. The recipe I want to share with you today features my beloved zucchini. A thin and crispy flatbread with zucchini that you can prepare in just a few minutes and is delicious. A quick dinner recipe that everyone will love at the table, even those who don’t particularly like zucchini, like my son. Just a few simple ingredients to prepare a light batter and then dip the zucchini slices in it. My version is baked, but this recipe is also perfect for cooking in a skillet. If you also love zucchini, you cannot miss the recipe for my Quick Zucchini Balls and the recipe for the soft and delicious Zucchini Tart. So let’s head to the kitchen and prepare the Baked Zucchini Flatbread together
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 181.10 (Kcal)
- Carbohydrates 21.06 (g) of which sugars 0.50 (g)
- Proteins 8.10 (g)
- Fat 8.16 (g) of which saturated 2.73 (g)of which unsaturated 1.35 (g)
- Fibers 1.49 (g)
- Sodium 258.22 (mg)
Indicative values for a portion of 150 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
- 14.1 oz zucchini
- 1 cup all-purpose flour
- 1 cup cold water (cold)
- 1.75 oz grated Parmesan cheese
- 2.7 tbsp extra virgin olive oil
- to taste salt
What You Need
- Grater
- Baking Tray
HOW TO PREPARE THE CRISPY ZUCCHINI FLATBREAD
Wash the zucchini, trim one end, and slice them thinly with the help of a mandoline or the box grater I used. Pour the flour into a bowl. Gradually add cold water while stirring with a whisk to prevent lumps.
Add a pinch of salt, grated Parmesan, and 2 tablespoons of extra virgin olive oil. Mix well with the whisk to obtain a dense and smooth batter. Dip the zucchini slices into the batter and mix with a spatula to coat them well.
Preheat the oven to 392°F. Grease a rectangular baking tray, mine measures 11.4 x 8.3 inches. Pour the mixture into it, spreading it evenly over the entire surface. Bake the Crispy Zucchini Tart in the hot oven with the static mode for 25-30 minutes.
See you tomorrow with a new recipe, a hug, Loredana
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If there is leftover Flatbread, store it in a container in the fridge. You just need to reheat it for a few minutes in the hot oven to make it crispy and fragrant again, just like freshly made. You can also freeze it
also read the recipe for my Savory Tart with Potatoes and Zucchini and the recipe for my Zucchini Fritters
