Parmesan Zucchini Flatbread
This crispy, savory flatbread is packed with grated zucchini, nutty Parmesan, and herbs. It’s easy to make, customizable, and perfect as a summer beach snack or side!
Ingredients
2 cups all-purpose flour
1 ½ cups water
2 tsp kosher salt
1 large or 2 small zucchini (about 400g), grated
Optional: Reserve ⅛–¼ of a zucchini and slice thinly for topping
½ cup + 2 tbsp grated Parmesan cheese
Fresh cracked black pepper, to taste
1 tbsp garlic powder
1 tbsp dried rosemary
1–2 tbsp cornmeal (for the pan)
Olive oil
Add-Ins & Substitutions
Swap rosemary for dried thyme, oregano, or fresh basil
Use freshly grated garlic instead of garlic powder
For a dairy-free version, replace Parmesan with 2 tbsp breadcrumbs or nutritional yeast
Instructions
Preheat the oven to 400°F (convection if possible).
Grate the zucchini using a box grater or food processor. Set aside.
In a large bowl, whisk together the flour, water, salt, ½ cup Parmesan, garlic powder, and rosemary until well combined. The batter should be thick—add a splash of water if it feels too dry.
Fold in the grated zucchini until evenly distributed.
Prepare your baking sheet: Lightly grease with nonstick spray or olive oil, then sprinkle with cornmeal to prevent sticking and add a little crunch.
Pour the batter onto the sheet and spread into an even layer.
Top with the extras: Sprinkle the remaining 2 tbsp of Parmesan, add zucchini slices if using, and drizzle lightly with olive oil.
Bake for 40–45 minutes, or until the edges are golden brown and begin to pull away from the pan.
Let cool slightly, slice, and enjoy warm or at room temperature.
