The zucchini flatbread is a simple, quick recipe that you make with just 3 ingredients. Zucchini, water, and flour.
These few ingredients create magic, a sort of thin, golden, fragrant faux focaccia, which crunches with every bite.
It’s made with a kind of batter that, when cooked, turns into a sheet. Every bite is a celebration, the edges crunch and the center remains soft.
It’s the classic recipe you make when you’re craving something tasty but your fridge is empty.
I prepare it at the last minute and people always ask me for the recipe, as if it were a family secret.
Ideal to serve as an appetizer or side dish. Also great as a happy hour snack. Obviously, serve hot to enjoy the crunch.
Zucchini contains fiber that helps the intestines and natural antioxidants beneficial for skin and eye health.
If you too are a zucchini lover like me, I also recommend
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the zucchini flatbread
- 4 medium-large zucchinis
- 3/4 cup flour
- 3/4 cup water
- 1 tbsp extra virgin olive oil
- to taste fine salt
- 1/2 cup grated Parmesan cheese
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Bowl
- 1 Spatula
- 1 Whisk
- 1 Baking tray
Steps for preparing the zucchini flatbread
To prepare the delicious zucchini flatbread WATCH THE VIDEO RECIPE
Start by washing the zucchini thoroughly under running water. Dry them with paper towels and grate them into a bowl with a 4-sided grater.
Salt and let them rest for 5 minutes so that the zucchini lose excess water. Then squeeze them energetically with your hands.
In another bowl, prepare the batter with the flour, water, a tablespoon of oil, and salt. Mix well with a hand whisk until you obtain a homogeneous and lump-free mixture.
I used type 1 flour, which is less refined and retains the properties of wheat, and I always recommend it. But if you don’t have it at home, you can use type 00.
Add the zucchini to the mixture and combine everything.
Line a 15×11 baking tray with parchment paper, lightly grease with a drizzle of extra virgin olive oil, and pour and spread the mixture, leveling it with a spatula.
Sprinkle with plenty of grated Parmesan cheese and drizzle with a little extra virgin olive oil, bake at 392°F for 30 minutes in the air fryer oven or in the ventilated oven at 392°F for 30-40 minutes. Turn on the grill for the last 5 minutes. Every oven is different, so check the cooking in the last minutes.
After cooking, let it rest for a few minutes to avoid breaking when cutting.
Enjoy your meal from Barbara!
Tips and Storage
Choose light, fresh, and tender zucchini.
The thinner the dough, the crunchier the flatbread will be. Try not to exceed 3-5 mm in thickness.
Store in the fridge for two to three days in an airtight container. Before serving, I recommend reheating in the oven at 320°F for 5 minutes.
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FAQ (Questions and Answers)
What other type of flour can I use?
You can use chickpea flour or rice flour.
Can I use other vegetables instead of zucchini?
Yes, you can use carrots or potatoes.
