Quick, healthy vegan flatbread made with zucchini, flour, and herbs. Perfect for weeknight dinner or snack – simple, budget‑friendly, and full of flavor.
Imagine pulling a golden‑brown, herb‑kissed flatbread out of the oven, the scent of rosemary and fresh zucchini filling your kitchen. This crispy Zucchini Schiacciata is a breezy, budget‑friendly vegan treat that feels like a slice of Italian bakery right at home.
🛒 Ingredients
- 2 cups flour (250 g)
- 1 1/2 cups water (350 ml)
- 2 tsp salt
- 2 small zucchinis or one large zucchini, around 400g (14 oz)
- 2 tbsp breadcrumbs
- Black pepper, to taste
- Rosemary, to taste
- Cornmeal
- Olive oil
👩🍳 How to Make It
- In a bowl, whisk together flour, water, salt, black pepper, and rosemary.
- Fold in the grated or thinly sliced zucchini and breadcrumbs until evenly combined.
- Preheat the oven to 200°C (400°F), drizzle a baking tray with olive oil, and sprinkle with cornmeal.
- Spread the zucchini mixture onto the tray, drizzle a little more olive oil on top, and add extra cornmeal for crispness.
- Bake for 45 minutes until golden brown, let cool slightly, then cut into slices and serve warm or at room temperature.
🍽️ Serving Suggestions
- Top each warm slice with a dollop of creamy cashew ricotta and a drizzle of aged balsamic for an elegant appetizer.
- Serve alongside a bright tomato‑cucumber salad and a glass of crisp white wine for a light lunch or dinner.
- Cut into bite‑size wedges and pair with hummus or a spicy harissa dip for a crowd‑pleasing snack at your next gathering.
💡 Chef's Tips & Variations
- For extra crunch, sprinkle a mix of toasted pine nuts and sesame seeds on the top before baking.
- Swap the rosemary for fresh thyme or oregano to give the flatbread a different Mediterranean twist.
- Add a handful of grated vegan Parmesan or nutritional yeast to the batter for a cheesy, umami boost.
- If you’re short on time, use a food processor to grate the zucchini quickly and press out excess moisture with a clean kitchen towel.
Pin this recipe and try it tonight – you’ll thank yourself for the tasty, healthy bite! Credit: @dr.vegan
