Squeezing the zucchini is the most important step — skipping it will make the flatbread soggy. Store leftovers in an airtight container in the fridge up to 4 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes to restore crispness.
Crustless Zucchini Flatbread
A golden, cheesy, low-carb zucchini flatbread with crispy edges and a tender center. No flour, no crust, ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 squares 1x
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large zucchinis, grated
- 1 teaspoon salt
- 3 large eggs
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¼ cup grated parmesan, for topping
- Fresh basil leaves, for garnish
Instructions
- Grate the zucchini, place in a colander, sprinkle with salt, and let rest 15 minutes. Squeeze firmly in a clean kitchen towel until all excess liquid is removed.
- In a large bowl, combine the squeezed zucchini with eggs, mozzarella, parmesan, minced garlic, and black pepper. Mix until evenly combined.
- Line a baking sheet with parchment paper. Spread the mixture into a thin, even rectangle about ¼ inch thick. Sprinkle the remaining parmesan over the top.
- Bake at 400°F (200°C) for 25–30 minutes until deeply golden and crisp at the edges. Broil for the last 2–3 minutes for extra color.
- Cool 5 minutes, garnish with fresh basil, slice into squares, and serve warm.
Notes
Nutrition
- Calories: 145 kcal per serving
Keywords: crustless zucchini flatbread, low carb zucchini bread, keto zucchini flatbread, cheesy zucchini bake
Find it online: https://masonrecipes.com/crustless-zucchini-flatbread/