Zucchini flatbread. What a great and different way to use zucchini! If you are a focaccia lover you might want to save this recipe 🙂
Schiacciata in Italian means crushed, pressed and that’s exactly how this flatbread is made. Few basic ingredients and tons of flavor.
The final result is a thin and crispy flatbread with a soft creamy heart. The zucchini & rosemary combination is superb.
This is a great kid friendly idea that you can offer to your little ones for a meal, after school snack and also for the lunchbox.
Ready to bake? Let’s start preheating the oven to 425F. We will start slicing the zucchini in very thin circles. I used a mandolin, you can even use a knife. If the slices will not be perfect, that’s fine. The thinner, the better. Transfer the zucchini in a colander with a bowl under, adjust with salt, quickly mix and let them rest 40 min. as we will need them to release as much water as possible.
Meanwhile you can slice the onion, remove the stem from the zucchini flowers and break them in pieces or stripes. Set them aside in a bowl and season both zucchini flowers and onion with salt.
Squeeze the sliced zucchini in the colander to remove all the extra water collected in the bowl below. Measure the greenish zucchini water to see if you have the needed quantity (180gr/1 cup). If your zucchini released more, discard the extra. If the zucchini released less liquid, add regular water to reach the needed quantity.
In a large bowl add the zucchini water + flour + corn flour + 2 rounds olive oil + salt. Whisk everything into a smooth cream.
Pour in the squeezed zucchini, onions and zucchini flowers. Mix to combine and coat evenly.
Line a baking sheet with parchment paper. Brush 3 Tbsp olive oil on the surface. Add the zucchini mix. Place a foil of parchment paper on top and level the mix with your hands. Remove the parchment paper.
Sprinkle on top of the zucchini mix small pieces of rosemary, 1 Tbsp cornmeal, the parmesan cheese and finally drizzle with olive oil.
Bake in preheated oven for 30/35 min to F425 up until the surface will be golden. Remove from the oven and let it cool down completely to set and get firm. Cut the zucchini flatbread in small cubes and enjoy!
The zucchini flatbread can be stored in the fridge for up to 1 week.
- 1 lb zucchini (8 medium, 700gr.)
- 1 cup zucchini water (180gr.)
- 1 cup all purpose flour (120gr.)
- 1/4 cup cornmeal (2oz., 40gr.) + 1 Tbsp on top
- 15/20 zucchini flowers
- 1/2 medium red onion (80gr.)
- 5 Tbsp olive oil
- 1 tsp salt
- 1 Tbsp rosemary, minced
- 2 Tbsp Parmesan cheese, grated
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Thinly slice the zucchini, transfer in a colander with a bowl under, adjust with salt and let them rest 40 min.
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Slice the onion thinly. Remove the stem from the zucchini flowers and break them in pieces or stripes. Season both zucchini flowers and onion with salt
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Squeeze the zucchini to remove all the extra water. Measure the water. If you have more, discard the extra. If you have less, add regular water to reach 1 cup.
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In a large bowl add the zucchini water + flour + corn flour + 2 rounds olive oil + salt. Whisk everything into a smooth cream.
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Add the squeezed zucchini, onions and zucchini flowers. Mix to combine and coat evenly.
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Line a baking sheet with parchment paper. Brush 3 Tbsp olive oil on the surface.
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Add the zucchini mix. Cover with a parchment paper foil and level the mix evenly with your hands. Remove the parchment paper.
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Add the rosemary on top, cornmeal, parmesan cheese and olive oil. Bake in preheated oven for 30/35 min to F425
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