Zucchini Flatbread with Herbs

  

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

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.

 

 

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