When zucchinis are abundant, one recipe I often resort to is this zucchini flatbread. It’s super easy to make, quick and wholesome. Everything gets mixed in a bowl, poured into a baking pan, and straight into the oven. No dough to roll out, no complications. Great to serve for family, at a snack time or a rustic dinner with friends. At my house, I cut it into squares and they ate it accompanied by cold cuts. A clever recipe to make and… remake.

Other flatbreads that might interest you:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for the Zucchini Flatbread

Based on the amount of zucchini you want to use, adjust the rest of the ingredients.

10.5 oz zucchini (weight prepared)
1.25 cups water (usually the same weight as zucchini)
1.5 cups all-purpose flour (slightly more than half the weight of zucchini)
1.75 oz onion (weight prepared)
1.5 tbsp extra virgin olive oil (+ for greasing the pan)
2.75 oz grated Grana Padano (or Parmesan)
1 tsp salt
black pepper

Tools

1 Mandolin
1 Bowl
1 Sieve fine mesh
1 Hand Whisk
1 Wooden Spoon
1 Brush
1 Baking Pan (mine is 11 x 13 inches)

Preparation of the Zucchini Flatbread

Trim the zucchini, wash, pat them dry with kitchen paper, and slice them thinly with a mandolin.
Peel the onion (I used a red one, but a golden one is also fine) and chop it finely. I used a manual rope chopper, which I find really convenient. If you want to purchase it, you can find it by clicking HERE.
Pour the water into a large bowl.
Then add the flour by sifting it through a fine mesh sieve and mix vigorously with a small hand whisk (the amount of flour is somewhat by eye; you need to get a rather creamy batter).
Now season with salt and a generous grind of black pepper.
Also add the olive oil and, when a smooth and creamy batter is obtained, incorporate 1.5 oz of grated cheese.
Then add the chopped onion and zucchini and mix gently so that they are perfectly coated with the batter.
Heat a rectangular baking pan well (mine measures 11 x 13 inches) by placing it in the oven as it comes to temperature. Then grease it with a little oil and pour the zucchini mixture inside, trying to distribute it evenly.
Finally, sprinkle the entire surface of the zucchini flatbread with the remaining grated cheese.
Bake the zucchini flatbread at 400°F for about 40/45 minutes (the cooking time, however, depends a lot on the oven and the consistency of the batter, so take it as indicative). If the surface browns too much, cover it with a sheet of foil in the last minutes of cooking. Sometimes this flatbread is perfectly cooked on the surface and softer underneath. In this case, extend the cooking time by a few more minutes with the lower coil turned on.
Cut it into squares and serve hot or warm. Enjoy! Paola
I remind you that you can follow me on various social media to keep abreast of the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!