Zucchini Flatbread (Keto)
This soft keto flatbread combines grated zucchini, mild cheese, and spices for an easy-to-top base.
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Servings: 2 small flatbreads
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)
Procédé
- 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.
Notes
Equipment: oven at 200 degrees, PFAS-free parchment paper, ovenproof dish (not too large; mine measured 16x24 at the base), (small) food processor or immersion blender, (four-sided) grater, mixing bowl, clean dish towel, spatula.
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