More and more I’m growing to LOVE zucchini season, in fact I think it may very well be my favourite of all the veggies for it’s versatility and ease of cooking. From making a zucchini pizza, or zucchini rice, to ‘veggie-fying’ your mince dishes, chicken dishes, or making the good ole ‘zoodles’ – there’s SO much you can do with this superstar of a vegetable!
These flatbreads were a summery development to enhance those easy throw-together meals. They are a truly simple way of switching a salad meal up a notch and getting stuck in with our hands – perfect for a balmy evening or relaxed picnic! Plus they’ve been ideal for our girl, who loves getting being hands on with her food and copying with delight as she sees us picking it up to gobble. I’ve made them nut-free – for the sake of simplicity and cost, but also so I can pop leftovers in the kindy snack box š
Oh the humble zucchini! I love it!
Zucchini Flatbreads (makes 6-8 depending on the size you prefer)
2 cups (tightly packed) grated zucchini
1/2 tsp salt
4 eggs
2 tbsp coconut flour
1/2 tbsp fine psyllium husk
1 tbsp fresh herbs, finely chopped – optional
Preheat oven to 160’C/320’F. Line two trays with baking paper.
Place the grated zucchini in a large bowl. Sprinkle with the salt, mix together then allow to sit for 5-10 mins (this will draw out excess water). Squeeze the zucchini with clean hands to squish our water. Carefully pour out the water, ensuring not to tip your zucchini down the drain at the same time!
Once you’ve squished out as much water as you can, break the eggs into the bowl and whisk together to combine. Sift in the flour, husk, and herbs (if using). Stir to combine it all nicely. Allow to sit for a minute or so while the coconut flour absorbs the moisture (it should become like a thick muffin mixture consistency (not runny).
Spoon the mixture onto the prepared trays and flatten out into your desired size at approx 1/2cm thick (I like to make most of mine about 15cm in diameter, and a couple in a smaller size for our smaller handed lass).
Bake in the oven for 10-15mins or until the edges begin to turn a slight golden brown in colour. Remove from the oven, cool on a wire rack.
Serve and fill with whatever takes your fancy š
Hungry Cub 
I love zucchini season, too!! It is definitely my favorite and I look forward to our zucchini season which is still several months away! I will save this recipe for then. They look super yummy!
Enjoy!! x
These sound great … But can I omit the pysillium as I can’t
Have it … ?
You could omit the husk and replace with extra coconut flour of the same quantity š However be aware that this will change the texture quite a lot and the flatbreads might not be as bendy as you see in the photos. Unfortunately psyllium husk is key to the bendy, bread-like texture. It’s such a shame you can’t have it! But I think the recipe is still well worth a try!! x
Do you know how well they freeze?
To be honest I haven’t tried freezing them (we devour them rather quickly) But I’m sure they’d cope well š
Zucchini flatbread – what a brilliant idea!
Thank you! I hope you love them just as much as we do!
Awesome! Looks like I could use them for little “tortillas” with a spicy turkey filling! Yay!! Can’t wait to try it out.
Yes! They work great for meals like that š sounds delicious! Enjoy!
Just wondering…how can this be considered dairy free with 4 eggs? Really needed a recipe that is grain, dairy , and nut free.
Eggs aren’t considered a dairy product hence this recipe is dairy free. Often it’s possible that people react to both dairy and eggs so it’s a common grouping but although eggs are an animal product, they’re not a dairy product. I hope you find something to suit you though! š
Do you think it is possible to substitute grated potato, carrot or pumpkin for the zuchini?
Absolutely! I do it often when I don’t have enough zucchini š If you use the firmer veggies you won’t need to squeeze any water out. Just make a straight substitution – it’s delicious!