A flourless version of the flatbread, made with thinly sliced zucchini and mozzarella which, baked in the oven, become golden, compact rounds ideal for filling.
Wash the zucchini and slice them very thinly with a mandoline.
Transfer the sliced zucchini to a bowl and season with salt, pepper and any spices you prefer.
Line a baking tray with parchment paper. Use the zucchini slices to form rounds by overlapping them in a spiral, as if creating the base of a flatbread.
Sprinkle the grated mozzarella over each round; adjust the pepper and, if needed, add more spices to taste.
Bake in a preheated conventional oven at 200°C for 15-20 minutes, until the rounds are golden and set.
Let cool slightly before filling or folding the rounds.
Mandoline
Bowl
Baking tray
Parchment paper
Grater
Filling ideas: porchetta, arugula and spreadable cheese, or tomato and tuna. If you want, I can also write a caption for a post or reel.
Italia
| Energy (kcal) | 93.66 |
| Carbohydrates (g) | 1.16 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 6.57 |
| of which Saturates (g) | 3.82 |
| Protein (g) | 7.1 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.07 |
