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Zucchini flatbread
Ingredients
1 medium zucchini (approximately 200g/7oz)*
4 tbsp (30g) oat flour
100g (1 cup) grated mozzarella cheese
2 large eggs
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper
1 tsp dried herbs (thyme, oregano, or Italian seasoning)
1/2 tsp garlic powder (optional)
1 tbsp olive oil (for greasing the parchment paper)
Fresh herbs for garnish (optional)
Preparations
Preheat your oven to 200°C (400°F). Line a round baking pan with parchment paper and lightly brush with olive oil.
Wash the zucchini thoroughly
and trim off both ends. Grate the zucchini using the large holes of a
box grater or a food processor with a grating attachment.
Place the grated zucchini
in a clean kitchen towel or several layers of cheesecloth. Gather the
edges together and squeeze firmly to remove as much moisture as
possible. This step is crucial for achieving a crisp rather than soggy
flatbread.
In a medium bowl, beat the eggs lightly. Add the drained grated
zucchini, oat flour, 3/4 of the grated mozzarella (reserve some for
topping), salt, pepper, dried herbs, and garlic powder if using.
Stir the mixture until all ingredients are well combined. The batter should be moist but not watery.
Transfer the zucchini mixture
to the prepared baking pan. Use a spatula or the back of a spoon to
spread it evenly into a circle, about 1/2 inch (1.25 cm) thick.
Sprinkle the remaining mozzarella cheese evenly over the top of the flatbread.
Place the pan in the preheated oven and bake
for 25-30 minutes, until the flatbread is golden brown and the cheese
has melted and begun to bubble and brown slightly.
Remove from the oven and let the
flatbread rest for 5 minutes before cutting. This allows it to set and
makes it easier to slice. Cut into triangular slices like a pizza and
serve warm.
* Those who don't get zucchini easily, can use tender bottle gourd/ lauki as it is called, wash well, peel and grate it, squeeze out the excess moisture well, or it will absorb more flour.
Tips
Adjust flour as needed: If your batter seems too wet even after squeezing the zucchini, add an extra tablespoon of oat flour.
For a more cohesive mixture, let the
batter rest for 5 minutes before spreading it in the pan. This allows
the oat flour to absorb some moisture.
Use the back of a measuring cup to press the mixture into an even layer for consistent baking.
Parchment paper is key: Don’t skip the parchment paper, as it prevents sticking and makes removal easy.
If your oven has hot spots, rotate the pan halfway through baking for even browning.
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