🥒 Easy Zucchini Flatbread with Herbs
Description
This Easy Zucchini Flatbread is light, cheesy, and full of Mediterranean herb flavor — a perfect gluten-free alternative to traditional bread!
Made with shredded zucchini, eggs, oat flour, and mozzarella, it bakes into a crispy-edged, soft-centered flatbread that’s ideal as a base for pizzas, wraps, or a side to soups and salads.
It’s high in protein and fiber, yet low in carbs — so delicious you’ll forget it’s made mostly from vegetables!
🧂 Ingredients
- 1 medium zucchini (about 200g / 7oz), grated
- 4 tablespoons (30g) oat flour (or almond flour for low-carb)
- 100g (1 cup) grated mozzarella cheese
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
Optional add-ins:
- 1 tablespoon Parmesan cheese for extra flavor
- A pinch of chili flakes for heat
- Fresh herbs (basil or parsley) for garnish
🍳 Instructions
- Preheat oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or cooking spray. - Prepare the zucchini:
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as possible — this step is crucial for a crisp flatbread. - Mix the batter:
In a large bowl, combine grated zucchini, oat flour, mozzarella, eggs, salt, pepper, and dried herbs. Mix until evenly combined into a thick batter. - Shape the flatbread:
Spread the mixture onto the prepared baking sheet in a rectangle or circle (about ¼ inch thick). Smooth the surface with a spatula. - Bake:
Bake for 20–25 minutes, until golden and firm around the edges. - Optional crisping step:
For extra crispiness, flip the flatbread carefully after 20 minutes and bake for another 5–7 minutes. - Serve:
Let cool slightly before slicing. Serve as-is or top with your favorite toppings (hummus, pesto, or cheese).
🍽️ Servings
- Serves: 2–3
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: ~35 minutes
🔍 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Protein | 13 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 350 mg |
| Calcium | 180 mg |
(Approximate values; may vary depending on cheese and flour used.)
🌿 Health Benefits
- 🥒 Zucchini-rich goodness: Low in calories and carbs, high in vitamins A & C, potassium, and antioxidants.
- 💪 Protein-packed: Eggs and mozzarella create a satisfying, muscle-building meal or snack.
- 🌾 Fiber-friendly: Oat flour adds soluble fiber to support digestion and blood sugar balance.
- 💚 Low-carb & gluten-free: Great for those reducing gluten or following keto-friendly eating.
- 🧠 Brain & heart health: Olive oil and herbs contain anti-inflammatory, brain-boosting compounds.
💡 Notes & Tips
- Drain zucchini well! This ensures a crisp flatbread rather than a soggy one.
- Texture control: For softer flatbread, add an extra tablespoon of oat flour. For crispier edges, bake a few minutes longer.
- Serving ideas:
- Top with sliced tomatoes and basil for a mini Margherita flatbread.
- Use as a low-carb pizza base or sandwich wrap.
- Cut into strips for dipping with tzatziki or hummus.
- Storage:
- Fridge: 3–4 days in an airtight container. Reheat in the oven or toaster.
- Freezer: Up to 2 months. Reheat directly from frozen at 375°F for 10 minutes.
- Cheese swap: Try cheddar, gouda, or dairy-free mozzarella for variation.
❓ Q & A
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cheese alternatives and it will still hold together beautifully.
Q: Can I use almond flour instead of oat flour?
A: Absolutely. It makes the flatbread more keto-friendly — just reduce the flour to 3 tablespoons since almond flour absorbs less moisture.
Q: How can I make it spicier?
A: Add ½ teaspoon chili flakes or a dash of hot sauce to the batter.
Q: Can I cook this in a skillet instead of baking?
A: Yes — cook over medium heat in a nonstick pan for 4–5 minutes per side until golden and set.
Q: Can I double the recipe?
A: Definitely! Simply spread onto two baking sheets to prevent overcrowding.
Q: What can I serve this with?
A: Great with soups, salads, roasted vegetables, or as a base for breakfast eggs.
Q: Is it meal-prep friendly?
A: Yes — it reheats perfectly and keeps texture even after refrigeration.