If you’re looking for a light, fresh, and versatile recipe that celebrates summer produce, zucchini flatbread is the answer. It’s quick to make, requires just a handful of ingredients, and is perfect as an appetizer, side dish, or even a light main. The zucchini keeps the flatbread moist and tender, while a touch of garlic and herbs makes it irresistibly flavorful. Serve it warm with a dip, as a base for toppings, or enjoy it on its own — this flatbread is bound to become a new favorite in your kitchen!
Ingredients
- Power 301,11 (Kcal)
- Carbohydrates 35,09 (g) of which sugars 1,34 (g)
- Proteins 13,88 (g)
- Fat 12,97 (g) of which saturated 4,94 (g)of which unsaturated 7,76 (g)
- Fibers 2,47 (g)
- Sodium 611,35 (mg)
Indicative values for a portion of 225 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
Tools
Steps
Trim the courgettes, wash them, pat them dry with kitchen paper and cut them into thin slices, preferably with a mandoline slicer.
Peel the red or golden onion and chop it finely.
Pour the water into a large bowl.
Then add the flour, sifting it through a sieve, and mix vigorously with a hand whisk; you should obtain a creamy batter.
Season the batter with salt and a generous grinding of black pepper.
Add the oil and, when you have obtained a smooth and creamy batter, incorporate 1/3 cup of grated Parmesan cheese.
Then add the chopped onion and courgettes and mix gently so that they are perfectly coated in the cream.
Line a baking tray with baking paper and pour in the mixture, trying to distribute it evenly.
Finally, sprinkle the entire surface of the zucchini flatbread with the remaining grated Parmesan cheese.
Bake the zucchini flatbread in a preheated static oven at 400 F, placing the tray in the lower middle part of the oven.
If the surface browns too much, cover it with foil for the last few minutes. Sometimes, this flatbread is perfectly cooked on the surface but softer underneath. In this case, bake for a few more minutes, keeping the lower heat on.
Cut it into squares and serve hot or warm. Enjoy!
Storage
How do I store leftovers?
It’s unlikely that you’ll have any leftovers because it’s so good, but if you do, no problem: keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for best texture.
Can I freeze zucchini flatbread?
Yes, once cooked and cooled, wrap individually and freeze up to 2 months. Reheat from frozen in a hot skillet or oven.
Frequently Asked Questions (FAQ)
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
Do I need to peel the zucchini first?
No, the skin is tender and adds extra nutrients and color.
Varied doses for servings