CRISPY ZUCCHINI AND TOMATO FLATBREAD Everyone who follows me knows I love flatbreads, no matter how they are topped, they are easy and quick to prepare, perfect for a healthy and tasty meal, and also useful to take out for a picnic. Actually, the basic flatbread recipe remains more or less the same, what changes is the ingredient we choose to enrich them, in my case I had some zucchinis and cherry tomatoes to use up and the result was truly excellent! Now follow me into the kitchen, I’ll show you how to prepare crispy zucchini and tomato flatbread!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for a crispy zucchini and tomato flatbread of 16×12 inches
- 4 zucchinis
- 10 cherry tomatoes
- 1 1/4 cups flour
- 3.4 oz water
- 5 tbsps grated Parmesan cheese
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 tbsp oregano
- 2 tbsps breadcrumbs
Useful tools to prepare crispy zucchini and tomato flatbread
- 1 Non-stick Pan
- 1 Grater
- 1 Oil Sprayer
Preparing crispy zucchini and tomato flatbread
As you can read, the preparation of this recipe is quite rapid, so I advise you to first turn on the oven and set it to 392°F in static mode.
We wash the zucchinis, trim one end, and grate them using a large-hole grater, collect the zucchinis in a bowl and add the washed and quartered cherry tomatoes.
In the same bowl, add the flour, grated cheese, a tablespoon of oil (taken from the total indicated in the recipe), and salt, pepper, and oregano.
With the help of a spoon, start mixing, the flour blending with the water and zucchinis should create a fairly firm batter and we will obtain a soft but not too liquid mixture.
Now we line our pan with a sheet of parchment paper, drizzle with two tablespoons of oil, and then pour the freshly made mixture, cover with another slightly oiled sheet of parchment paper and with the palms of the hands press down until covering the entire surface of the pan.
Now sprinkle the flatbread with breadcrumbs and additional grated Parmesan cheese, two more tablespoons of oil, and bake in the center of the oven.
Let our flatbread bake for about 30 minutes, checking it from time to time (baking times may vary from oven to oven), it will be ready when the surface is golden and the edges are crispy.
Take the flatbread out of the oven and let it cool slightly before cutting it into squares and possibly storing it in aluminum foil if we need to take it out.
One More Tip:
* The flatbread keeps in aluminum and then in the fridge for up to two days;
* For an even tastier flatbread, we can mix Parmesan and Pecorino cheese;
* This recipe contains affiliate links.
