Easy Zucchini Flatbread with Herbs

Ingredients

• 2 medium zucchinis, grated (about 2 cups)

• 1 teaspoon salt (to draw out moisture)

• 1 cup all-purpose flour (or whole wheat for a heartier option)

• 1 large egg

• 2 tablespoons olive oil (plus extra for brushing)

• 1 teaspoon baking powder

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 1 tablespoon chopped fresh parsley

• 1 teaspoon chopped thyme (or ½ teaspoon dried)

• ½ teaspoon dried oregano

• ¼ teaspoon chili flakes (optional, for heat)

• ¼ cup grated Parmesan or feta cheese (optional but recommended)

 Instructions

• Prepare the Zucchini:

• Grate the zucchini and sprinkle with salt.

• Let it sit for 10–15 minutes to release water.

• Squeeze out excess moisture using a clean kitchen towel or cheesecloth.

• Make the Batter:

• In a large bowl, combine flour, baking powder, garlic powder, pepper, and herbs.

• Add the grated zucchini, egg, and olive oil.

• Mix until a sticky dough or thick batter forms. If it’s too wet, add a tablespoon more flour.

• Form the Flatbread:

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper and lightly brush with olive oil.

• Spread the zucchini mixture into a thin round or rectangle (about ¼ inch thick).

• Bake:

• Bake for 20–25 minutes, or until golden and firm around the edges.

• For extra crispness, brush with olive oil and bake another 5 minutes.

• Serve:

• Slice into wedges or squares.

• Serve warm with dips (like tzatziki, hummus, or garlic yogurt) or as a base for toppings.

 Servings