A delicious flatbread with zucchini and red onion, easy to make, crunchy and tasty… without yeast and wheat flour, but with cornmeal and rice flour. It is prepared in a few minutes and put in the oven, then served as an appetizer or side dish, cut into pieces. Thin and “crunchy,” it is perfect for spring and summer when zucchini are in season. Try the recipe, it’s easy, quick, and very tasty!
If you love vegetable flatbreads, here are some more ideas for you:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 100.90 (Kcal)
- Carbohydrates 20.66 (g) of which sugars 0.55 (g)
- Proteins 3.65 (g)
- Fat 1.19 (g) of which saturated 0.25 (g)of which unsaturated 0.43 (g)
- Fibers 1.25 (g)
- Sodium 99.12 (mg)
Indicative values for a portion of 75 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
- 2 zucchini
- Half red onion
- 1/3 cup rice flour
- 1/3 cup cornmeal (+ a handful for the surface)
- 7 tbsp water
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
- herbs (to taste)
Tools
- Baking sheet 10×12 inches
- Parchment paper
- Slicer or mandolin
- Bowl
Preparation
Wash the zucchini and remove the ends. Using the slicer (or a mandolin), cut them into thin, even slices, about 1/16–1/8 inch thick.
Clean the onion and slice it thinly, place it in a bowl along with the zucchini (1).
Add a good pinch of salt, a handful of herbs to taste (thyme, parsley, oregano, mint, etc.), the rice flour, and the cornmeal.
Mix, pour in the water, and stir well to distribute the ingredients (2).
Line the baking sheet with parchment paper and brush it with a thin layer of oil.
Spread the zucchini mixture, leveling it with your hands or a spatula. Sprinkle the surface with more cornmeal and some grated Grana Padano, then drizzle lightly with oil (3).
Place in a fan oven at 375°F and bake for 35-40 minutes, or until the flatbread is golden and crispy. Cooking times depend on your oven’s characteristics.
Once ready, remove it from the baking sheet and cut it into pieces (4).
The crunchy zucchini and onion flatbread is ready, you can serve it warm or at room temperature.
Tips and Notes
You can use finely ground cornmeal (fioretto) or coarser cornmeal.
If you don’t have rice flour, you can use semolina flour, potato starch, or all-purpose flour as a last resort.
The zucchini should be sliced thinly and evenly… I recommend using a mandolin or slicer.
FAQ
Can I omit the onion?
If you don’t like it, you can omit it, adding another small zucchini.
Can I omit or replace the cornmeal?
I do not recommend it, the cornmeal (also on the surface) is essential to achieve the crunchy texture.
