Easy Zucchini Flatbread
A deliciously simple zucchini flatbread that's crispy on the outside and tender on the inside, perfect as a snack, appetizer, or side dish.
Ingrédients
Main Ingredients
- 2 medium zucchinis, grated
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1/2 cup grated parmesan cheese Can substitute with nutritional yeast for dairy-free
- 1 large egg Can substitute with flaxseed meal for vegan
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
- as needed Olive oil for cooking
Instructions
Preparation
- Grate the zucchinis finely and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
- Squeeze grated zucchini in a clean kitchen towel to remove excess moisture.
- In a mixing bowl, combine the drained zucchini with flour, parmesan, egg, garlic powder, oregano, salt, and pepper. Mix until a thick batter forms.
Cooking
- Heat a skillet over medium heat and coat with olive oil.
- Pour the batter into the hot skillet, spreading to form a flatbread of about ½ inch thick. Cook for 5-7 minutes until golden brown.
- Flip the flatbread gently and cook for another 5-7 minutes until golden brown on the other side.
- Transfer the flatbread to a baking sheet and bake in a preheated oven at 400°F (200°C) for 10-12 minutes.
- Let cool slightly, then slice into wedges and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat on a skillet or microwave. Great for meal prep and versatile for toppings.