Cheesy Zucchini Flatbread
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!
Servings: 8 servings
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.
Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 275mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 0.4mg
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