Cheesy Zucchini Flatbread
on Mar 14, 2025
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This cheesy zucchini flatbread is the perfect blend of melty cheese and fresh zucchini, all baked into a flavorful layer with a crispy golden crust. Top it with your favorite toppings for a meal that the family won’t be able to resist!
If you’ve been looking for some different ways to serve up some zucchini, look no further than this easy, cheesy zucchini flatbread. This recipe just may replace your favorite pizza takeout pie because it’s delicious, ready in minutes, customizable, and a great way of getting in more of the powerhouse veggie. I promise this will be one you’ll want to add to your meal rotation!
If you have extra zucchini on hand after making this flatbread, turn it into a sweet breakfast treat with this easy-to-make chocolate-baked oatmeal with zucchini right in the mix. In the mood for something savory that can easily be prepped and frozen? You’ll love these oven-baked zucchini carrot tots, which are perfect for a quick lunch!
Table of Contents
What You’ll Need
Here is what you’ll need to make this cheesy zucchini flatbread:
- Zucchini: The main ingredient for this flatbread. Make sure to leave on the skin for all of those great nutrients!
- Egg: Used as a binder to help the bread hold its shape.
- Mozzarella Cheese: For that cheesy pizza flavor and taste.
- Breadcrumbs: These are used to help the flatbread maintain its texture and shape. I used plain panko style breadcrumbs.
- Parmesan Cheese: For added flavor and taste.
- Garlic Powder/Onion Seasoning: For added flavor.
- Salt: Optional ingredient for a little added flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Zucchini: The zucchini may be swapped with yellow summer squash – the flatbread taste will be the same, just yellow in color!
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Breadcrumbs: Breadcrumbs may be replaced with almond flour for a gluten-free option.
- Cheeses: For a dairy-free version, substitute the cheese for dairy-free shredded cheese. You may swap the parmesan cheese with 2 to 3 tablespoons of nutritional yeast.
Step-by-step Instructions
STEP 1: Grate the zucchini using a cheese grater. I recommend using the smallest-sized holes on a box grater to get the mixture as uniform as possible. You should end up with 2 cups of packed grated zucchini (Image 1).
STEP 2: Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and press down on it with the back of a spoon to remove the moisture. Once you remove the moisture, you should end up with about 1 1/4 cups of packed, squeezed zucchini (Image 2). Add this rung-out zucchini to a medium-sized bowl.
STEP 3: Add 1/2 cup of mozzarella, parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, and salt (if using) to the bowl with the zucchini (Image 3). Mix until well combined (Image 4). It may seem a little dry at first, but keep mixing to allow the moisture from the egg to incorporate the ingredients together.
STEP 4: Line a 9 by 13-inch baking sheet with parchment paper and pour the zucchini mixture into the baking pan. Use a spatula to smooth it out into a flat, even layer about 1/4 inch thick, pressing down well to ensure that the top is smooth (Images 5 & 6).
STEP 5: Bake this layer for 18 to 20 minutes or until dry to the touch (Image 7), then sprinkle the remaining 3/4 cup of mozzarella evenly on top. Top with any additional toppings of choice (Image 8).
STEP 6: Place the pan back into the oven for an additional 5 minutes, or until the cheese fully melts. For golden brown cheese, set the oven to broil and broil for 1 additional minute (keeping a very close eye to ensure it doesn’t burn) (Image 8). Let it cool and slice it into pieces to serve.
Storage Instructions
Once cooled, store the zucchini flatbread in an airtight container in the refrigerator for up to 3 days. To reheat, bake the bread at 350 degrees for 5 to 10 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled bread in a freezer-safe Ziploc bag and freeze for up to 3 months.
Tips For Success
- It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
- Feel free to top the cheesebread with your favorite toppings! You may also sprinkle a little extra parmesan cheese on top for added flavor.
- Make sure that the zucchini layer is not spread out too thin so that it doesn’t burn in the oven when baking. Keep a very close eye on the flatbread if you choose to set the oven to broil for golden-colored cheese.
Recipe FAQs
Yes! To make this into a flatbread pizza, add a thin layer of pizza sauce on top of the bread after the initial 18 to 20-minute bake period before adding the remaining mozzarella cheese on top.
This flatbread is soft-textured with slightly crisp edges. It reminds me of a slice of pizza with a thin, soft crust!
Other Zucchini Recipes You’ll Love
Oven-Baked Zucchini Carrot Tots
Chocolate Baked Oatmeal (With Zucchini)
Vegetarian Waffles (Cheesy Zucchini Waffles)
If you tried this Cheesy Zucchini Flatbread, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cheesy Zucchini Flatbread
Ingredients
- 2 cups finely grated zucchini, packed, from about 2 large zucchini
- 1 ¼ cups mozzarella cheese, divided
- ¼ cup parmesan cheese
- ⅓ cup plain panko breadcrumbs
- 1 egg
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt, optional
- toppings of choice, ex: pepperoni, tomatoes, onions, etc – optional
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Grate the zucchini using a cheese grater. I recommend using the smallest-sized holes on a box grater to get the mixture as uniform as possible. You should end up with 2 cups of packed grated zucchini.
- Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with about 1 1/4 cups of packed, squeezed zucchini. Add this rung-out zucchini to a medium-sized bowl.
- Add 1/2 cup of mozzarella, parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, and salt (if using) to the bowl with the zucchini. Mix until well combined ). It may seem a little dry at first, but keep mixing to allow the moisture from the egg to incorporate the ingredients together.
- Line a 9 by 13-inch baking sheet with parchment paper and pour the zucchini mixture into the baking pan. Use a spatula to smooth it out into a flat, even layer about 1/4 inch thick, pressing down well to ensure that the top is smooth
- Bake this layer for 18 to 20 minutes or until dry to the touch, then sprinkle the remaining 3/4 cup of mozzarella evenly on top. Top with any additional toppings of choice.
- Place the pan back into the oven for an additional 5 minutes, or until the cheese fully melts. For golden brown cheese, set the oven to broil and broil for 1 additional minute (keeping a very close eye to ensure it doesn't burn) (Image 8). Let it cool and slice it into pieces to serve.
Notes
- It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
- Feel free to top the cheesebread with your favorite toppings! You may also sprinkle a little extra parmesan cheese on top for added flavor.
- Make sure that the zucchini layer is not spread out too thin so that it doesn’t burn in the oven when baking. Keep a very close eye on the flatbread if you choose to set the oven to broil for golden-colored cheese.
