Description
This Zucchini Flatbread is a wholesome, light, and versatile bread alternative made with shredded zucchini, eggs, Greek yogurt, oat flour, and herbs. Perfect for wraps, sandwiches, or taco shells, this baked flatbread is easy to prepare, low in carbs, and packed with nutrients, making it an ideal choice for a healthy meal or snack.
Ingredients
Scale
Main 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 and shred it using a grater. This helps to integrate the vegetable nicely into the batter.
- Salt the zucchini: Sprinkle the shredded zucchini with ¼ teaspoon of salt and let it rest briefly. This step draws out excess moisture to prevent sogginess in the flatbread.
- Mix wet ingredients: In a mixing bowl, whisk together 2 eggs and ¼ cup Greek yogurt until the mixture is smooth and creamy, forming the base of your batter.
- Combine zucchini with wet mixture: Add the salted shredded zucchini, including any moisture that has been drawn out, into the egg-yogurt mixture. This ensures moisture balance in the flatbread.
- Add dry ingredients: Stir in ¼ cup oat flour and ½ teaspoon dry oregano. The flour binds the batter and gives it structure and bread-like texture instead of creating an omelette.
- Mix the batter: Gently stir all ingredients until combined evenly. The batter will be runny, which is expected. Avoid overmixing to keep the flatbread tender.
- Prepare baking tray: Line a large baking tray (approximately 37 cm x 26 cm) with parchment paper to prevent sticking and ease cleanup.
- Pour and spread batter: Pour the batter onto the prepared baking tray and spread it evenly with a spatula to create a uniform layer.
- Bake: Place the tray in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes, or until the surface is set and lightly golden.
- Cool and serve: Allow the flatbread to cool slightly before cutting into two pieces. Use it as a wrap, sandwich base, or taco shell for a delicious, healthy meal.
Notes
- Using oat flour provides a gluten-free option and adds fiber; you can substitute with other flours as preferred.
- Letting the zucchini sit with salt helps remove excess water which is key to prevent sogginess.
- The batter being runny is normal; overmixing can toughen the final texture.
- Stored in an airtight container, the flatbread can be refrigerated for up to 3 days.
- Feel free to experiment with herbs and spices to customize the flavor.
- This recipe is adaptable for those using yogurt alternatives to suit dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Keywords: Zucchini flatbread, gluten free flatbread, healthy bread alternative, baked flatbread, low carb bread, vegetable flatbread
