Zucchini Flatbread
A delightful flatbread featuring grated zucchini, cheese, and herbs, perfect as a snack, side, or appetizer.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ cup grated parmesan cheese Can replace with nutritional yeast for a dairy-free option.
- 1 large egg Can substitute with a flaxseed meal mixture for vegan option.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
- Olive oil for cooking Used to coat the skillet.
Instructions
Preparation
- Grate the zucchinis finely using a box grater or food processor. Place them in a bowl and sprinkle with a pinch of salt. Let sit for about 10 minutes.
- Squeeze the grated zucchini using a clean kitchen towel or hands to remove excess moisture.
- In a large mixing bowl, combine the drained zucchini, all-purpose flour, parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Stir until well mixed.
Cooking
- Preheat a skillet over medium heat and add a drizzle of olive oil.
- Pour the zucchini batter into the skillet, spreading it evenly to form a round flatcake. Cook for 5-7 minutes until the bottom is golden brown.
- Flip the flatbread carefully and cook the second side for another 5-7 minutes until golden and firm.
Baking and Serving
- Transfer the flatbread to a lined baking sheet and place in a preheated oven at 400°F (200°C) for 10-12 minutes.
- Remove from oven, let cool slightly, then slice and serve warm.
Notes
Zucchini Flatbread can be served warm with dips such as salsa or avocado. It's great at gatherings and BBQs.