Print

Zucchini Flatbread Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

This Zucchini Flatbread is a light, healthy, and versatile bread alternative made from shredded zucchini, eggs, Greek yogurt, and oat flour. Perfect as a wrap, sandwich base, or taco shell, it provides a soft texture with a subtle herb flavor, making it an excellent gluten-free option suitable for various meals.

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

  1. Prepare the Zucchini: Wash the zucchini thoroughly and shred it using a grater to create fine, uniform pieces.
  2. Remove Excess Moisture: Sprinkle the shredded zucchini with ¼ tsp of salt and let it sit briefly. This step draws out excess moisture to prevent a soggy flatbread.
  3. Mix Eggs and Yogurt: In a mixing bowl, whisk together the 2 eggs and ¼ cup Greek yogurt until the mixture is smooth and creamy, ensuring a light base for the batter.
  4. Combine Zucchini and Wet Ingredients: Add the salted shredded zucchini along with its moisture into the egg and yogurt mixture, stirring gently to incorporate.
  5. Add Dry Ingredients: Mix in ¼ cup oat flour and ½ tsp dry oregano. The flour is essential for binding the batter and giving the flatbread its soft, bread-like consistency.
  6. Mix Batter: Stir everything gently until the ingredients are evenly combined. The batter will be runny, which is normal, so avoid overmixing to maintain the right texture.
  7. Prepare Baking Tray: Line a large baking tray (approximately 37 cm x 26 cm) with parchment paper to prevent sticking and ease cleanup.
  8. Spread Batter: Pour the batter onto the prepared tray and spread it evenly with a spatula to a thin, uniform layer.
  9. Bake: Place the tray in a preheated oven at 350°F (175°C) and bake for 25–30 minutes. Bake until the surface is set and lightly golden brown, indicating readiness.
  10. Cool and Serve: Allow the flatbread to cool slightly on the tray, then cut into two pieces. Use it as a wrap, sandwich base, or taco shell.

Notes

  • If you prefer, substitute Greek yogurt with cottage cheese, sour cream, or a yogurt alternative.
  • Other dried herbs such as thyme, rosemary, or basil can be used instead of oregano for flavor variation.
  • Using oat flour keeps the recipe gluten-free, but other flours like almond or chickpea flour can also be tried.
  • Make sure to remove excess zucchini moisture to avoid sogginess in the flatbread.
  • For a crispier flatbread, bake a few additional minutes but avoid overbaking to keep some softness.

Keywords: zucchini flatbread, gluten free flatbread, healthy flatbread, zucchini recipes, low carb bread alternative, vegetable flatbread

Find it online: https://thehungrymason.com/zucchini-flatbread-recipe/