CategoryDifficultyIntermediate

Zucchini Flatbread is a great alternative to traditional breads, use it as a pizza crust, for sandwich roll-ups, or alone for the ultimate base for your appetizers.

Yields500 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins

 680gm Zucchini
 1/3 cup Gluten Free Flour
 2 Eggs
 1 teaspoon Garlic
 1/2 teaspoon dried minced onion
 1/2 teaspoon Sea Salt
 1/8 teaspoon Black Pepper

1

Preheat the oven to 220°C.

2

Grate the zucchini using a box grater or a shredding attachment on a food processor. Dump the grated zucchini into the center of a clean kitchen towel and squeeze as much water as you can out of it. Transfer the zucchini to a medium size mixing bowl.

3

Add the rest of the ingredients and mix well.

4

Line a rimmed baking sheet with parchment paper. Spray the paper with non-stick spray.

5

Dump the zucchini mixture out onto the parchment paper and spread it out in an even layer.

6

Bake on a lower oven rack for about 25 Minutes until the edges begin to turn golden brown. Flip the flatbread over and cook for another 6-8 Minutes 5-8 minutes until the top (well, bottom) is covered with golden brown spots.

7

Remove the flatbread from the oven and let it cool for 5-10 Minutes before slicing.

Zucchini flatbreads can be made ahead and frozen for future use. Layer between sheets of parchment paper and seal in a zipploc plastic bag before freezing. Reheat in oven or toaster oven preheated to 160°C until warmed through.

Ingredients

 680gm Zucchini
 1/3 cup Gluten Free Flour
 2 Eggs
 1 teaspoon Garlic
 1/2 teaspoon dried minced onion
 1/2 teaspoon Sea Salt
 1/8 teaspoon Black Pepper

Directions

1

Preheat the oven to 220°C.

2

Grate the zucchini using a box grater or a shredding attachment on a food processor. Dump the grated zucchini into the center of a clean kitchen towel and squeeze as much water as you can out of it. Transfer the zucchini to a medium size mixing bowl.

3

Add the rest of the ingredients and mix well.

4

Line a rimmed baking sheet with parchment paper. Spray the paper with non-stick spray.

5

Dump the zucchini mixture out onto the parchment paper and spread it out in an even layer.

6

Bake on a lower oven rack for about 25 Minutes until the edges begin to turn golden brown. Flip the flatbread over and cook for another 6-8 Minutes 5-8 minutes until the top (well, bottom) is covered with golden brown spots.

7

Remove the flatbread from the oven and let it cool for 5-10 Minutes before slicing.

Zucchini Flatbread