The Healthy Italian Flatbread We Eat Every Single Week

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat content.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar tang.

Slice the zucchini very thin.

Slice the onion very thin.

Salt the zucchini and onion to release water; let sit for at least 30-45 minutes.

After resting, collect the released water from the zucchini and onion; do not drain it.

Add a little bit of basil and olive oil to the zucchini and onion mixture.

Start with 200 g of 00 flour, adjusting as needed based on the amount of water released.

Mix the flour with the zucchini and onion mixture using a spatula until combined.

Spread olive oil in the baking pan with your hands.

Transfer the zucchini dough to the baking pan and spread it out with a spatula.

Drizzle additional olive oil over the top.

Bake at 200°C (about 400°F) for 40-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens