This zucchini carrot flatbread is proof that light cooking can still be deeply satisfying. Grated vegetables, a handful of cheese, and fresh herbs come together in one skillet into a golden, cheesy flatbread with just 84 calories per 100 grams. It is a lighter cousin of our Savory Zucchini Crepes with Garlic-Dill Sauce — perfect for a quick lunch or snack.
Ingredients
- 80 g (2.8 oz) zucchini, grated
- 40 g (1.4 oz) carrot, grated
- 15 g (0.5 oz) cheese, grated
- Small bunch of herbs, chopped
- 1 egg
- 1 tsp sour cream
- 1 tbsp rice flour
- Salt and dried garlic to taste
Instructions
- Grate the zucchini and carrot; squeeze out excess liquid. Chop the herbs and grate the cheese.
- Combine everything (add a little more flour if the mixture is too wet).
- Cook on a well-heated skillet on both sides until golden.
- Cut the flatbread into wedges and serve with sour cream.
Tips
- Squeeze the grated vegetables really well — excess moisture is the main reason flatbreads fall apart.
- Do not rush the skillet: medium heat gives a golden crust without burning the cheese.
- Serve the wedges right away with a dollop of sour cream and extra chopped herbs.
Nutrition: per 100 g: 84.4 kcal, protein 5.1 g, fat 1.4 g, carbs 12.6 g
For another zucchini favorite, try our Crispy Zucchini Rolls with Garlic Sauce — golden breaded zucchini wrapped around a creamy filling.