La Bella Ro

Crispy Zucchini Flatbread

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Zucchini 1 lb (450 g)
  • Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate
  • Fine salt 1 tsp
  • Fontina cheese 8.8 oz (250 g)
  • Oregano to taste
  • Potato starch 0.8 cup (100 g)
  • Eggs 1
  • Black pepper 1 tsp
  • Thyme to taste
  • Marjoram to taste

For the Pan

  • Extra virgin olive oil to taste

Preparation

Zucchini are to be had all 12 months round, however with the appearance of the stunning season, we will in the end get pleasure from them at their nice with this zucchini flatbread recipe! We`ve already loved making them the supermegacelebrity of appetizing vegetarian appetizers, like zucchini caviar with gorgonzola cream for example. Today we suggest a barely greater rustic-searching appetizer with a decidedly fascinating flavor! Because baked zucchini are scrumptious, however on this clean and short recipe, they grow to be a delicacy! Once baked, you may reduce the zucchini flatbread into squares and provide it on your friends, possibly along potato flatbread or the conventional model of the Tuscan flatbread, in an effort to without difficulty serve themselves with their arms even as sipping a clean drink. We wager even the children will love it!

To prepare the zucchini flatbread, wash and trim the zucchini, then grate them with a large-hole grater

  1. and collect in a bowl. Add the cornstarch
  2. and the Parmigiano Reggiano cheese
  3. One egg
  4.  salt, and pepper
  5. Mix to combine
  6. Place a sheet of parchment paper on a 12×16 inch low baking tray, pour a drizzle of oil
  7. and brush it to distribute it evenly over the entire surface
  8. Pour the mixture
  9. Spread it with a spatula
  10. evenly 
  11. then bake in a preheated oven at 350°F for 15 minutes. Meanwhile, grate the fontina cheese using the large-hole grater
  12. Remove the flatbread from the oven 
  13. distribute the grated fontina cheese on top
  14. and a drizzle of oil
  15. Add pepper 
  16. and bake again at 350°F for another 10 minutes, then broil for an additional 2 minutes for a perfect golden crust. Remove from the oven, season with aromatic herbs
  17. and serve the zucchini flatbread hot

How to use

You can store the zucchini flatbread in the refrigerator in an airtight container for up to 2 days. Freezing is not recommended.

Tips

You can use all-purpose flour instead of cornstarch. For a stronger flavor, you can replace the Parmigiano Reggiano with Pecorino cheese.

Source: Giallo Zafferano

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