Description
A lacy, ultra-crispy crust studded with zucchini ribbons releases the aroma of garlic and Parmesan. Each square offers a satisfying crunch, a gentle heat from red pepper flakes and bright herby notes for effortless sharing.
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup water
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the water and eggs, whisking until the batter is smooth and lump-free.
- Stir in the olive oil, minced garlic, grated Parmesan, and chopped parsley.
- Thinly slice the zucchini and gently fold it into the batter until evenly coated.
- Pour the mixture onto the prepared baking sheet and spread it into a thin, even layer about 1/4 inch thick.
- Sprinkle the red pepper flakes over the top for a hint of heat.
- Bake for 20 to 25 minutes, or until the edges are golden brown and the crust is crisp.
- Remove from the oven and let the flatbread cool slightly before slicing into squares or wedges.
Notes
- You can swap or add other fresh herbs like thyme or rosemary for extra aroma.
- Allow the flatbread to rest for a few minutes so it firms up before cutting.
- Serve warm or at room temperature alongside dips, salads, or a fresh slaw.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.