Zucchini Flatbread Recipe
This Zucchini Flatbread is a light and healthy alternative to traditional bread, made with shredded zucchini, oat flour, eggs, and Greek yogurt. Baked to a golden finish, this flatbread is versatile enough to be used as a wrap, sandwich base, or taco shell. It’s gluten-free when using oat flour and packed with moisture from fresh zucchini, offering a soft texture without heaviness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 flatbread pieces 1x
- Category: Flatbread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Flatbread Ingredients
- 1 large zucchini (290 g)
- ¼ tsp salt
- 2 eggs
- ¼ cup (60 g) Greek yogurt (or cottage cheese, sour cream, or yogurt alternative)
- ¼ cup (25 g) oat flour (or other flour of choice)
- ½ tsp dry oregano (or other dried herbs)
Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly, then shred it finely using a grater to create a consistent texture for the flatbread batter.
- Remove Excess Moisture: Sprinkle the shredded zucchini with ¼ teaspoon salt and let it sit briefly. This process draws out excess moisture, helping the batter set correctly during baking.
- Mix Wet Ingredients: In a mixing bowl, whisk the eggs and Greek yogurt together until the mixture is smooth and creamy, ensuring an even texture in the flatbread.
- Combine Zucchini and Wet Mixture: Add the salted shredded zucchini, including the moisture released, into the egg-yogurt mixture. This moisture helps keep the flatbread soft.
- Add Dry Ingredients: Stir in the oat flour and dry oregano gently. The flour acts as a binder and contributes to a bread-like texture. Be careful not to overmix as the batter will be runny, which is expected.
- Prepare Baking Tray: Line a large baking tray (approximately 37 cm x 26 cm) with parchment paper to prevent sticking and allow for even cooking.
- Spread Batter: Pour the batter onto the tray and spread it evenly with a spatula to form a flat, uniform layer.
- Bake: Place the tray in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes until the surface is set and lightly golden brown.
- Cool and Serve: Allow the flatbread to cool slightly before cutting it into two pieces. Use the flatbread as a wrap, sandwich base, or taco shell for a versatile, healthy meal option.
Notes
- You can substitute Greek yogurt with cottage cheese, sour cream, or a plant-based yogurt alternative depending on your preference.
- Oat flour can be replaced with other flours such as almond flour or gluten-free blends but may alter the texture slightly.
- For extra flavor, experiment with different dried herbs like thyme, basil, or rosemary instead of oregano.
- The batter will be runny; this is normal and ensures a soft texture instead of a dense omelette-like result.
- Make sure to drain excess moisture from the zucchini to prevent sogginess but retain enough liquid to keep the batter cohesive.
Keywords: Zucchini flatbread, gluten-free flatbread, healthy flatbread, baked flatbread, low-carb bread alternative, vegetable flatbread
Find it online: https://cheflenacooks.com/zucchini-flatbread-recipe/
