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Recipe by Isabella PsicoFoodCoach
Zucchini flatbreads: authentic flavor and lightness with whole rice flour and chickpea flour, enriched with rosemary and olives. Try them now, discover Italian tradition!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 1: Grate the zucchini, add the chopped olives with a knife and add fresh rosemary in the desired quantity. In a bowl pour in the flours and the yeast. Add the vegetables, adjust with salt and finally add the oil and water. Mix and, if necessary, add more water to obtain a soft dough. Pour the mixture onto the oven tray lined with paper and spread it thinly so that the thickness is about half a centimeter. Bake in the oven at 180 degrees for about 30 minutes until it takes on color. Turn off the oven, cut into slices and flip the flatbread over, let it rest in the hot oven for another 10-15 minutes. Eat hot, at room temperature or warm it in the oven for 5 minutes before bringing it to the table.
In summary: Contains nickel
In gray: not detected
| Average values | Per serving153 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 886 kJ212 kcal | 578 kJ138 kcal |
| Fat | 5.2 g | 3.39 g |
| of which saturated fatty acids | 0.77 g | 0.5 g |
| Carbohydrates | 33.49 g | 21.85 g |
| of which sugars | 2.02 g | 1.32 g |
| Fibre | 4.64 g | 3.03 g |
| Protein | 6.41 g | 4.18 g |
| Salt | 0.8 g | 0.52 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
