shredded zucchini, flatbread, mozzarella cheese, pesto sauce and 4 more. Squeeze the zucchini firmly with clean hands to get rid of the excess water. Zucchini, also known as courgette or summer squash, is delicious, refreshing, and easy to cook with. Top the keto flatbread: In a bowl, mix together Parmesan, olive oil, salt and pepper. Pour in greased and floured pans, sprinkle with sesame seeds. Place onions on a grill pan over medium heat. Squeeze firmly to wring out as much of the excess moisture out as possible. Cook in a 400° F convection oven for 3 minutes 5. 2. Add the chickpea batter to the hot skillet. Step 3: Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly. Place the zucchini into the bowl with the flour mixture. When you roll it out and bake it, you get a really delicious, buttery crust with minimal effort. Slice the zucchini and yellow squash into circles about 1/2” Thick 3. Scatter the zucchini, onion and garlic over the top of the flatbread. Don’t grate the zucchini too fine, it leaves a lot of moisture and also you want to feel the zucchini while relishing the parathas. Lay on a paper towel to drain while preparing onions. May 1, 2017 - Explore Michelle Dhu's board "flatbread toppings", followed by 101 people on Pinterest. Drizzle with remaining tablespoon of olive oil. Cook onion for 5-8 minutes or until soft and tender. You want the zucchini to be as dry as possible. While you’re sauteing, toast the flatbread in the oven at 400 degrees. Tips for Zucchini Breadsticks. Place the grated zucchini into a kitchen towel and squeeze out liquid. While the flatbread is cooking place the zucchini and yellow squash a flattop or sauté pan with some olive oil to cook. Shredded for bread, pureed or diced into soups, ribboned for salads and lasagna—there are so many tasty ways to use this versatile fruit. Stir in Zucchini, nuts and coconut, then dry ingredients-gently-stir together-do not beat! When the zucchini is soft and just slightly browned, remove from the heat. While sometimes it can feel like a chore to figure out how to use an ingredient I have on hand, experimenting with zucchini recipes has been fun (and delicious)! The more liquid you get out, the more crunchy and bread-like your crust will become. Don’t let the dough sit for too long because zucchini gives out water and the dough will get too sticky. chopped fresh mint, naan, goat cheese, vine ripened tomatoes and 5 more. 1½ cups shredded zucchini (3 small zucchini) ¼ cup coconut flour, available here; 3 Tbs. unrefined salt or Herbamare seasoning salt The key… We found that we could dehydrate a quart jars worth of zucchini with a single dehydrator load. Top the Two cups of shredded zucchini will yield you close to 1/2 cup of dried product. These parathas can be made oil-free. Bake your Cheesy Zucchini Breadsticks on high-heat. Spread onions slices on top of Parmesan mixture. Change up the squash, use other spice blends or herbs for many variations of this flatbread. (Yes, zucchini is technically a fruit, not a vegetable.) Use other squashes, shredded … To make this cheesy zucchini and tomato flatbread, I used a nostalgic favourite – crescent roll dough from a can. 2-3 pieces Naan flatbread (depending on size of your naan, this can make 3 pizzas) 1 cup zucchini basil puree (recipe below) 2/3 cup shredded mozzarella cheese or pizza cheese blend; 1 cup tomato bruschetta (recipe below) Place flatbread on parchment paper on dehydrator tray OR cut flatbread into small squares or rectangles and then place on dehydrator tray. Top with 1/4 cup cheese and 1 tsp fresh thyme. Top with the zucchini mixture (about 1/2 cup per flatbread, but you can put as much of it on as you like). With that out-of-the-way I would like to present you with a recipe for some tasty bread known as “zucchini-rhubarb bread”. Do the same with the red pepper strips. Zucchini, Corn and Pesto Flatbreads. Stir and leave alone for a little while, so you get a little bit of texture from the browning on the zucchini. Read on for our favorite zucchini recipes. Wrap the shredded zucchini in a clean kitchen towel and hold over the sink. *note: there should be 1 1/2 cups of zucchini after the juice has been pressed out. Saute the zucchini in the olive oil on high heat. 4. So make the dough about 5~10 minutes before making the parathas. Place the dates, vanilla and soy milk into a blender and blend until there aren't any date chunks. Recipe: 2 pieces of Naan or Pita Bread 1 small Zucchini Red Onion Slices (however much you want) 1 container of Feta Cheese about 1 and 1/2 cups Shredded Mozzarella Cheese 2 tablespoons Heavy Cream Honey Crushed Red Pepper Instructions: 1. Zucchini, Corn and Pesto Flatbreads are a great way to enjoy summer by the slice! Apricot-Blue Cheese Flatbread Smucker's. More zucchini! This flatbread uses shredded Lauki with a few spices. Adjust spice levels to suit your tastebuds. 6. Swirls of zucchini and sweet kernels of corn top this pesto flatbread. This one for zucchini and olive flatbread was ahhh-mazing. Once all of the excess moisture has been removed, place the shredded zucchini in a medium bowl and add the parmesan cheese chickpea flour, oregano and parsley. Place the zucchini into a nut milk bag or a teatowel and squeeze out excess moisture. I often use zucchini in this flatbread as well. Season generously with salt and pepper. Add a 1/2 tsp of salt to grated zucchini, let it sit for about 10 minutes before squeezing out all the liquids. Bake for one Hour in 350 degree oven. Zucchini Feta Flatbread with Crushed Red Pepper and Honey Drizzle. Top with shredded Mozzarella. Flatbread is a little bit more versatile than pizza, and you are not limited to using standard pizza dough (as great as it is). See more ideas about flatbread, flatbread toppings, recipes. When the batter is almost set, quickly flip the flatbread over and continue cooking until the veggies are browned and the flatbread is set. Then place the zucchini on a clean tea towel and press down to further mop up the water. arrowroot flour, available here; 2 eggs, at room temperature; ¼ tsp. by Liren Baker on July 28, 2020 | 18 Comments. Add the ¼ teaspoon of salt, flour, chia seeds and coriander to the zucchini … Sprinkle with 3 tablespoons of balsamic vinegar. Place zucchini slices on top of the cheese, then sprinkle with green onions. For flatbreads that were too wet and couldn’t be rolled out with the rolling pin, I used the back of a spoon to flatten them to about 1/4 inch thick, then put them on the dehydrator tray. Spread over the dough. This is a Giada de Laurentiis recipe, and SO simple you'll be shocked. Spray the crust lightly with the olive oil spray and cover with shredded Asiago cheese. Season with more salt and pepper, to taste. 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