Quick Easy Zucchini Flatbread

You can make this Quick Easy Zucchini Flatbread gluten free by using any form of gluten free flour instead of the norm. Like rice or almond, or chickpea etc. Like we did in another flat bread recipe with almond flour  Today we used King Arthurs Gluten Free Multi Purpose Flour Mix. You can make it just basic Flatbread by staying with just the flour, salt and water. You could also up the flour proportion by a half (or more) and bake them at 450F for 3-4 minutes or until they are as brown as YOU want them.

“When you have made as many mistakes as I have then you can be as good as me.”

Wolfgang Puck

Here is what you will need for your Quick Easy Zucchini Flatbread

The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

• 1 cup flour (gluten free is ok)
• 1/4 tsp back pepper
• 1/2 tsp salt
• 1 cup water
• 2 tbsp grated parmesan cheese
• 1/2 cup fresh – grated zucchini 
• 1 tsp fresh rosemary chopped or 1/2 tsp dried
• 2 tbsp olive oil

Now let’s make your Quick Easy Zucchini Flatbread!

Put all the ingredients except the oil in a bowl and mix it all together. Let it sit for about 10 minutes. Put a large skillet on at medium high and lightly oil.

 Stir the dough before putting it in the pan. Let the skillet heat up then place a few spoonfuls at a time into the pan. When they are light brown on the bottom flip them over and brown the other side.  You can make them any shape or size that you want. Serve them hot or room temp.

You could switch out eggplant or butternut squash for the zucchini to get different variations.

Here is another real good homemade bread recipe

And another one

Zucchini Flatbread

Course: bread

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 179kcal

Print Recipe

US Customary - Metric

Ingredients

• 1 cup flour Gluten free if you want
• 1/2 tsp. salt
• 1 cup water
• 2 tbsp. grated parmasan
• 1/2 small zucchini grated
• 1/4 tsp. black pepper
• 1 tsp. fresh rosemary chopped or 1/2 tsp. dried
• 2 tbsp. olive oil

Instructions

• Put all the ingredients except the oil in a bowl and mix it all together. Let it sit for about 10 minutes. Put a large skillet on at medium high and lightly oil. Let it heat up then place a few spoonfuls at a time into the pan. When they are light brown on the bottom flip them over and brown the other side. Stir the dough before putting it in the pan. You can make them any shape or size that you want. Serve them hot or room temp.
  

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 3.3g | Fat: 7.7g | Saturated Fat: 1.1g | Sodium: 242.5mg | Potassium: 37.7mg | Fiber: 0.9g | Sugar: 0.1g | Vitamin A: 1.7IU | Calcium: 8mg | Iron: 1.5mg