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–+ servings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 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

Method
 

  1. 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.
  2. In a large bowl, combine the squeezed zucchini with eggs, mozzarella, parmesan, minced garlic, and black pepper. Mix until evenly combined.
  3. 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.
  4. 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.
  5. Cool 5 minutes, garnish with fresh basil, slice into squares, and serve warm.

Nutrition

Calories: 145kcal

Notes

Draining the grated zucchini before mixing it with the other ingredients is a crucial technique that ensures the flatbread achieves the perfect texture. By removing excess moisture, we prevent the flatbread from becoming soggy, allowing it to bake up beautifully golden and crisp at the edges.

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