Best 5 Zucchini Flats Recipes
Zucchini flats, also known as zucchini pancakes, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like zucchini, eggs, flour, and seasonings, zucchini flats are a great way to use up leftover zucchini and create a flavorful and satisfying meal. Whether you prefer them crispy on the outside and tender on the inside, or golden brown and fluffy throughout, there's a zucchini flat recipe out there to suit your taste and dietary preferences. From classic recipes to creative variations featuring different herbs, spices, and toppings, you're sure to find the perfect zucchini flats recipe to become a new favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SAVORY ZUCCHINI FLAT BREAD
Steps:
- Preheat grill over medium-high heat.
- Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm.
ZUCCHINI AND OLIVE FLATBREAD
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
ZUCCHINI FLATS
Don't be put off by the simplicity of this dish. This is very similar to a focaccia, but without yeast and simpler to make. It is meant to be thin and crispy. I use a swiss roll tray measuring 20 cm x 30 cm. This is important so that the batter will be thin and crisp up nicely.
Provided by Wild Thyme Flour
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 230 degrees Celsius. Use some of the olive oil to saute the onions and garlic only.
- In a mixing bowl, mix the water, the rest of the olive oil, the salt, pepper and flour. This will be a very liquid mixture.
- Add the sliced zucchini and the sauted onions. Mix.
- Line the swiss roll pan with baking paper and spray with pam, or oil. Pour in the mixture , drizzle top with some extra olive oil, season with some more salt and pepper and sprinkle on some extra thyme.
- Bake for 40- 45 minutes until the sides are golden brown.
- Slice into large squares.
PAN-SEARED ZUCCHINI
A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
- Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
- Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
- Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.
ZUCCHINI FLATS
Yummy, crispy strips of zucchini that can be eaten as an appetizer or side dish. Use larger, at least 7" long, zucchini for this dish.
Provided by Hey Jude
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine 3/4 cup of cheese, eggs, 2 tablespoons flour, parsley, salt, pepper, garlic and milk; whisk or beat until smooth; cover and refrigerate for at least 15 minutes.
- Cut zucchini in half cross-wise, then into lengthwise slices about 1/4 inch thick; lightly dust each piece with flour.
- Heat about 1/4 cup of vegetable oil in a wide frying pan over medium heat; using a fork, dip each zucchini slice into cheese mixture, thickly coating both sides; place in pan, a few pieces at a time, and cook, turning once, until golden brown on both sides.
- Drain briefly on paper towels, then transfer to a serving plate and keep warm until all are cooked (add additional oil to pan as needed).
- Sprinkle to taste with additional cheese and serve.
Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 4.4, Cholesterol 124.4, Sodium 782.1, Carbohydrate 10.7, Fiber 2, Sugar 3.2, Protein 13.3
Tips:
- Choose the right zucchini. Look for zucchini that are small and firm, with a deep green color. Avoid zucchini that are large, soft, or have blemishes.
- Slice the zucchini thinly. This will help them cook evenly and quickly.
- Use a variety of seasonings. Zucchini has a mild flavor, so it can be easily seasoned with a variety of herbs and spices. Some popular options include salt, pepper, garlic, onion, and Italian seasoning.
- Don't overcook the zucchini. Zucchini is a tender vegetable, so it only needs to be cooked for a few minutes. Otherwise, it will become mushy.
Conclusion:
Zucchini is a versatile vegetable that can be used in a variety of dishes. From simple sautéed zucchini to more complex fritters and casseroles, there are endless possibilities for this delicious and healthy ingredient. So next time you're looking for a new way to enjoy zucchini, give one of these recipes a try.
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