A flourless zucchini flatbread: grated zucchini, eggs and cheese make a flexible keto base ready for toppings.
Golden around the edges and tender to slice, this zucchini flatbread is seasoned with garlic and onion powder. Add toppings just as you would to a flatbread, but without the flour: grated zucchini, eggs and grated cheese form a flexible keto base that is easy to handle. Allow 45 minutes in total, including 35 minutes in the oven, for two servings to enjoy at breakfast or lunch. This recipe joins my collection of keto breads and doughs.
What is zucchini flatbread?
The word “flatbread” refers to a thin, flat bread. In this zucchini version, the grated vegetable forms the base, while the eggs and cheese hold it together as it bakes. The mixture contains neither flour nor a raising agent and requires no kneading: simply spread it onto parchment paper, then bake until it forms a thin, golden, flexible round.
The texture falls somewhere between a soft pancake and a tender flatbread, with more moisture than flour-based bread. Once cooled, it slices more neatly and holds toppings better. Garlic and onion powder add bold flavor without adding water, black pepper rounds out the seasoning, and salt enhances the flavor while helping draw moisture out of the zucchini during the brief resting time.
An everyday low-carb base
This flatbread fits right into everyday low-carb cooking. It provides a flourless base for toppings: zucchini replaces the flour, while eggs and cheese bind everything together, making it useful for quick flourless or keto meals.
The method is simple. No kneading or rising: pour the mixture onto parchment paper, bake it in the oven, then flip it to firm up both sides. It offers the versatility of other flatbreads, with a base that works well with savory toppings.
The main ingredients
Zucchini forms the base: start with 300 g, or roughly one zucchini depending on its size, grated, salted and thoroughly squeezed, leaving around 200 g of drained zucchini. This step matters, as too much water makes the bread fragile, whereas well-squeezed zucchini produces a firm, flexible base that is easy to handle. For another quick preparation, air fryer zucchini is a simple option.
The 50 g of freshly grated cheese adds a soft, melty texture and a mild dairy flavor: young Gouda works very well and helps bind the mixture as it melts in the oven. The two eggs are the main binder, firming up during baking without making the flatbread tough.
A teaspoon of onion powder adds flavor without extra moisture, and half a teaspoon of garlic powder boosts the seasoning. A pinch of freshly ground black pepper rounds it out, while half a teaspoon of Celtic sea salt enhances the flavor and helps draw water out of the zucchini.
Baking, serving and storage
Bake the flatbread at 200 °C on parchment paper, ideally PFAS-free, in a baking dish that is not too large so the layer is not too thin; approximately 16 × 24 cm is a useful guide. After 25 minutes of baking, flip it and return it to the oven for 10 minutes to firm it up. Flipping is the delicate part: lift the base with its paper, place a clean sheet on top, flip it over, then peel off the original sheet. Squeezing the zucchini thoroughly makes this step much easier, as excess water weakens the surface.
Once baked, the flatbread benefits from cooling before you add toppings: it holds together better and slices more cleanly. Half is enough for a hearty sandwich, with well-drained raw vegetables and a protein source such as air fryer chicken breasts or eggs. Toppings with little moisture give the best results; go easy on sauces, adding just a little Japanese mayonnaise, sriracha sauce or teriyaki. Keep the other half in the refrigerator, wrapped in parchment paper, and toast it briefly the next day. Each serving contains 5 g of net carbs, excluding toppings.
For another way to cook grated zucchini, try my Korean zucchini fritters.
For everyday keto cooking, browse all my low-carb recipes.
Zucchini Flatbread (Keto)
Ingredients
- 300 g zucchini about 1 zucchini
- 50 g young cheese freshly grated
- 2 eggs
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 pinch black pepper freshly ground
- 0.5 teaspoon salt (Celtic sea salt)
Instructions
- Grate the zucchini. Place it in a bowl and sprinkle generously with salt. Let it sit briefly.300 g zucchini, 0.5 teaspoon salt (Celtic sea salt)
- Preheat the oven to 200 degrees. Line an ovenproof dish or baking sheet with parchment paper.
- Place the zucchini in the dish towel. Squeeze out as much water as possible. You should have about 200 grams left from the original 300.
- Grate the cheese.50 g young cheese
- Blend the zucchini and cheese with the eggs and seasonings in a small food processor or in the beaker of an immersion blender.2 eggs, 1 teaspoon onion powder, 0.5 teaspoon garlic powder, 1 pinch black pepper
- Pour onto the parchment paper.
- Bake for 25 minutes.
- Remove the dish from the oven. Flip the bread over and return to the oven for 10 minutes. Having trouble flipping it? Lift the bread out of the dish using the parchment paper. Take a new sheet of parchment paper. Place it on top of the bread, flip over, and remove the old sheet.
- Let cool. I use half to make a sandwich. With a generous filling, that’s enough for my breakfast or lunch.
- Store the other half (preferably wrapped in paper) in the refrigerator. If you like, toast it briefly tomorrow. Also delicious as a croque-monsieur or mini pizza.
