Easy Zucchini Flatbread with Herbs

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This easy zucchini flatbread is a light, flavorful recipe that turns simple ingredients into something special. It’s cheesy, herby, and wonderfully golden on the edges — perfect as a snack, appetizer, or light meal. Grated zucchini adds moisture and nutrition, while oat flour keeps it tender and wholesome.

Ingredients:

1 medium zucchini (about 200g / 7 oz)
4 tablespoons (30g) oat flour
100g (1 cup) grated mozzarella cheese
2 large eggs
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)

Instructions:
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Grate the zucchini and squeeze out excess moisture using a clean towel — this prevents the flatbread from becoming soggy.

In a bowl, mix the zucchini with oat flour, mozzarella, eggs, salt, pepper, and herbs until well combined. Spread the mixture evenly on the tray, forming a rectangle or circle about ¼ inch thick.

Bake for 20–25 minutes, until the top is firm and golden. For extra crispiness, flip the flatbread halfway through and bake for 5 more minutes. Let it cool slightly before slicing. Serve warm with dips like hummus or tzatziki, or enjoy it as a healthy pizza base topped with your favorite ingredients.

❓ Q&A

Q1: Can I make this flatbread dairy-free?
Yes! Replace mozzarella with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without dairy.

Q2: How can I store leftovers?
Keep leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness before serving.