Garden zucchini flatbread

Light, crisp, and full of Mediterranean charm, this Zucchini Flatbread is a beautiful way to celebrate simple, seasonal ingredients. The tender, golden crust is topped with thinly sliced zucchini, gently sautéed in butter with garlic, onions and thyme until tender and fragrant, baked to perfection for a rustic yet elegant dish.

What makes this Zucchini Flatbread truly special is its versatility. It’s delicious as a light lunch, an easy appetizer, or part of a shared table with friends and family. Add a sprinkle of feta or a few slices of pan-fried halloumi for a touch of indulgence, or serve it alongside a crisp salad and a glass of chilled white wine.

Perfect for weekend gatherings, casual dinners, or lazy summer evenings, this flatbread brings people together in the most delicious way. Whether you bake it in your home kitchen or on a pizza stone outdoors, the result is always the same — a golden, flavourful, crowd-pleasing flatbread that disappears fast!

Bring the Mediterranean spirit to your table with this Zucchini Flatbread — easy to make, wonderfully adaptable, and simply irresistible.

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Prep Time 1

Cook Time 20

Course Main Course

Cuisine Mediterranean

Servings 3 flatbreads

Equipment

standmixer, mandoline slicer

Ingredients

dough:
185 g white bread flour
65 g rye flour
4 g instant dry yeast
1/2 tsp sugar
150 g lukewarm water, divided 75g:75g
1 Tbsp canola oil
6 g salt
OR use 3 shop-bought flatbreads, you might have to adjust your cooking time
cheese topping:
100 g fatfree cottage cheese, smooth
125 g sour cream
salt and pepper to taste
2 large spring onions, finely chopped
zucchini topping:
70 g butter
1 white onion, finely chopped
3 garlic cloves, minced
2 tsp thyme leaves
salt and pepper to taste
500 g patty pans or zucchini, thinly sliced
4 calendula flowers, petals only (optional)

Instructions

Prepare the Dough Base
Add both flours to the bowl of your stand mixer. Make a well in the center, then add the yeast and sugar. Pour in 75 g of lukewarm water, mix lightly, cover, and set aside for about 10 minutes, or until the yeast begins to bubble.
Knead the Dough
Once the yeast is active, add the remaining 75 g of lukewarm water, 1 tablespoon of canola oil, and 6 g of salt. Mix on medium speed for about 5 minutes, until the dough becomes smooth and elastic.
Let the Dough Rise
Cover the bowl with a clean kitchen towel and let the dough rise for about 40 minutes in a warm place, or until doubled in size.
Mix the Cheese Topping
While the dough is resting, combine all the cheese topping ingredients in a small bowl. Mix well, then set aside until ready to use.
Prepare the Zucchini (or Patty Pan) Mixture
Preheat your oven to 230°C (450°F). Melt butter in a non-stick pan over medium heat. Add the onions and cook for about 5 minutes, until soft and translucent. Stir in the garlic and thyme, then remove the pan from the heat. Mix in the sliced zucchini or patty pans, season with salt and pepper, and set aside.
Shape the Flatbreads
Lightly flour your work surface. Divide the dough into three equal pieces and roll each one into an oval shape, about 1 cm thick. Place them on a baking tray lined with parchment paper.
Assemble the Flatbreads
Spread the cheese topping evenly over each flatbread, then arrange the zucchini or patty pan mixture on top. Make sure the toppings are well distributed for even baking.
Bake to Golden Perfection
Place the tray in the preheated oven and bake for 12–15 minutes, or until the flatbreads are golden and crisp around the edges.
Finish and Serve
Once baked, remove the flatbreads from the oven and, if desired, sprinkle with calendula petals for a colourful, edible garnish. Serve warm or at room temperature.

Notes

You can elevate your zucchini flatbreads by topping them with crumbled feta or golden pan-fried halloumi just before serving. Both add a delicious salty contrast that pairs beautifully with the sweet, tender zucchini.

Keyword Garden zucchini flatbread