These zucchini potato flatbreads are crisp at the edges, tender in the middle, and endlessly versatile, with grated zucchini, potato, melted cheese, and egg baked into a golden base. They are a light, wholesome way to turn simple vegetables into a satisfying meal or snack. If you enjoy vegetable bakes, you will also like our Roasted Zucchini with Yogurt Dressing and Zucchini Khachapuri.
Ingredients
- 150 g (5 oz) zucchini
- 100 g (3.5 oz) potatoes
- 50 g (2 oz) light cheese
- 1 egg
Instructions
- Grate the zucchini and potato; squeeze out the liquid.
- Add the grated cheese and egg; mix.
- Spread in an even layer on parchment and bake 25 minutes.
- Fill as desired: cream cheese, herbs, cucumber, ham, and mustard make a great combo.
Tips
- Squeeze the grated vegetables really well, or the flatbreads will turn soggy instead of crisp.
- Spread the mixture in a thin, even layer so it bakes through and browns evenly.
- For more vegetable flatbread ideas, explore the guides at Allrecipes.
Nutrition (per 100 g): 285 kcal | Protein 22 g | Fat 11 g | Carbs 24 g