Description

A thin, crun-chewy flatbread with thin slices of caramelized onion and zucchini, with parmesan, garlic and herbs.

Ingredients

Scale

1 Tablespoon extra virgin olive oil
1 zucchini (7 – 8 inches), sliced very thin
1/4 of a sweet onion, sliced
2 – 3 cloves garlic, peeled & chopped
1/2 cup whole wheat flour
1/2 cup water
2 2/3 Tablespoon corn meal
1/4 teaspoon salt + freshly ground pepper (or to taste)
2 Tablespoons grated Parmesan cheese
A small sprig of EACH: fresh rosemary & basil, chopped fine

Instructions

Heat a frying pan over medium heat, add the olive oil and swoosh around to coat the bottom. Toss in the thin sliced zucchini, onion and garlic and cook, stirring frequently, until the onion and zucchini start to brown and caramelize (about 7 minutes).
Preheat the oven to 350 F. Line a baking sheet with silicon baking mat or parchment paper.
In a medium mixing bowl, stir together the rest of the ingredients until it comes together into a thick batter. Stir in the zucchini/onion mixture. Add a little olive oil if needed. Taste the dough and add salt & pepper to your liking, if needed.
Oil your hands a bit, then pat the batter as thin and evenly as you possibly can, spreading it out on the prepared pan into a rectangular shape. You might need to move some of the zucchini slices to make them more evenly dispersed.
Bake at 350 F. for about 45 – 50 minutes or until golden brown. Cut into pieces and enjoy!

Notes

Using a mandolin to slice the zucchini works really well to get good, thin slices.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.