Crispy and delicious zucchini flatbread. Finally, my beloved zucchinis are returning! Those who have followed me for a while know that zucchinis are often featured among the recipes on my blog. So, I want to start immediately with the first recipe of this year: the thin and crispy zucchini flatbread. The recipe is really simple and quick, prepared in just a few minutes and straight into the oven. Many thin slices of zucchini immersed in a sort of batter made with few ingredients: water, flour, Parmesan, and a drizzle of extra virgin olive oil. A crispy and tasty little focaccia perfect to serve as an appetizer, as a main course, or simply as a last-minute meal when we don’t know what to prepare. I also recommend not missing out on the recipe for Baked Gratin Zucchini and the recipe for Baked Zucchini Rolls. So let’s go to the kitchen and prepare together the crispy zucchini flatbread

AND DON’T MISS THESE RECIPES AS WELL:

Difficulty: Easy
Cost: Economical
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

125.60 Kcal

calories per serving

Info Close

Energy 125.60 (Kcal)
Carbohydrates 17.16 (g) of which sugars 0.23 (g)
Proteins 4.59 (g)
Fat 5.16 (g) of which saturated 1.54 (g)of which unsaturated 0.90 (g)
Fibers 3.04 (g)
Sodium 97.55 (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 for the baked zucchini flatbread

14 oz zucchini
1 cup water
1 cup flour
1/2 cup grated Parmesan
2 tbsps extra virgin olive oil
to taste salt
1/4 cup cornmeal

What you need

Mandoline
Baking Tray

How to prepare zucchini flatbread

Wash the zucchinis. Trim one end and use a mandoline to slice them into very thin slices.
Prepare the batter. Pour the flour into a bowl, gradually add the water while continuing to mix with a whisk.
Add a pinch of salt, the grated Parmesan, and 2 tablespoons of extra virgin olive oil. Mix to obtain a thick and creamy batter.
Add the zucchini slices to the batter and mix with a spatula to coat them with the batter.
Grease a rectangular baking tray; mine measures 8.66 x 11 inches. Pour the mixture inside, spreading it into a thin layer.
Dust the surface with cornmeal and finally drizzle with a little extra virgin olive oil.
Bake the zucchini flatbread in a preheated oven at 375°F for 25 minutes.
See you tomorrow with a new recipe, hugs, Loredana