The zucchini flatbread is a delicious and very tempting recipe 😉
For you, it might not be a novelty, but I had never made flatbread before and today I wanted to try it with zucchini.
I had some zucchinis to use up, so I made it to enjoy today for lunch.
What can I say? It was gone immediately.
It’s made without yeast with a batter based on water, flour, and oil.
It’s simple and can be prepared not only with zucchini but also with potatoes.
It can be served as an appetizer or side dish.
I cooked it on a baking sheet, but you can also use a pan.
The important thing is that it is very thin because it will be very crispy this way.
It’s very good, and one slice leads to another 🙂
To make it more flavorful, you can add grated cheese.
P.S.: I suggest other zucchini recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: baking sheet of 12 x 16 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 212.35 (Kcal)
- Carbohydrates 29.30 (g) of which sugars 0.64 (g)
- Proteins 6.18 (g)
- Fat 9.32 (g) of which saturated 1.31 (g)of which unsaturated 0.15 (g)
- Fibers 1.70 (g)
- Sodium 151.76 (mg)
Indicative values for a portion of 150 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 the Zucchini Flatbread
- 14 oz zucchini
- 1.5 cups all-purpose flour
- 1.7 cups water
- 5 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Bowl
- 1 Cup
- 1 Wooden Spoon
- 1 Spoon
- 1 Mandoline
- 1 Knife
- 1 Parchment Paper
- 1 Baking Sheet oven
Steps for the Zucchini Flatbread
In a bowl, pour the flour, water, salt, and pepper.
Stir well with a wooden spoon to avoid lumps.
Wash the zucchinis and slice them into rounds with a mandoline.
Pour the zucchinis into the batter and mix well.
Line the baking sheet with parchment paper and pour the zucchini mixture, leveling it well.
Preheat the oven to 392°F (static mode) and bake the zucchini flatbread for about 35 minutes, or until it lightly colors.
In the last few minutes, you can use the grill function.
Let it cool slightly and serve. It’s also good cold.
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