Crunchy and delicious zucchini and onion flatbread. I’ve recently gotten quite fixated on vegetable flatbreads. Thin, crunchy, and tasty, yet extremely easy and quick to prepare. Just a few simple ingredients, and the vegetables aren’t pre-cooked but simply grated or thinly sliced and added to a light batter. A thin layer baked in the oven that becomes crunchy and delicious. Today, I want to share with you the recipe for a delicious zucchini flatbread to which I’ve also added an onion for a more pronounced and tasty flavor. It can be prepared in just a few minutes and is the perfect solution for lunch, dinner, or even an idea for an aperitif with friends now that the days are long and the terraces become the most beautiful area of the house. Have I already convinced you to try it? Let’s run into the kitchen and prepare an irresistible zucchini flatbread together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 83.71 (Kcal)
- Carbohydrates 12.26 (g) of which sugars 0.30 (g)
- Proteins 3.42 (g)
- Fat 2.98 (g) of which saturated 0.97 (g)of which unsaturated 0.63 (g)
- Fibers 2.21 (g)
- Sodium 86.81 (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 Zucchini and Onion Flatbread
- 14 oz zucchini
- 1 white onion (medium)
- 0.85 cup cold water
- 1 cup flour
- 1.41 oz grated parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- 0.71 oz corn flour
What You Need
- Grater
- Baking Pan
How to Prepare Crunchy Zucchini Flatbread
Wash the zucchinis. Peel the onion. Trim one end of the zucchinis and using a grater with large holes, grate them into thin strips into a bowl.
Grate the onion as well. Pour flour and grated parmesan into a bowl.
Gradually pour the cold water while stirring with a fork or a whisk. Add a pinch of salt and 2 tablespoons of extra virgin olive oil and mix well to form a smooth and dense batter.
Pour the zucchinis and onions into the batter and mix well to combine them with the dough.
Line a rectangular baking pan with parchment paper. Drizzle some extra virgin olive oil on the baking pan. Pour in all the mixture, leveling it to a thin layer. Sprinkle the surface with corn flour.
A drizzle of extra virgin olive oil on the surface. Bake the Crunchy Zucchini Flatbread in a preheated oven at 392°F for 25-28 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a gluten-free recipe, you can substitute white flour with chickpea flour or rice flour
If you have leftover Flatbread, store it in a container in the fridge for 2 days or you can also freeze it. You just need to reheat it for a few minutes in the hot oven or microwave
Don’t miss the recipe for Savoury Pie with Zucchini
