Tuscan Zucchini Flatbread Casserole Recipe Is How to Use End-of-Summer Squash by Jan Mostrom

This tasty Tuscan flatbread casserole recipe is a farm-to-table recipe winner, and also does a great job using up an abundance of end-of-summer zucchini. This zucchini recipe is so simple to assemble and press into a pan. The family will be noshing on this Italian-inspired zucchini flatbread and not even realize they are getting the health benefits of zucchini!

To make this Tuscan zucchini flatbread recipe you will need just a few simple ingredients. Here is your short shopping list: fresh zucchini, red onion, salt, cornmeal, rice flour and olive oil. Be sure not to skip the step of draining the zucchini and onion in a colander before preparing the recipe. Not only does this remove excess moisture from the vegetables, but you also use some of the water from the vegetables in the dough.

Serve this gluten-free zucchini dish as a fun appetizer or an interesting side dish with dinner. The flatbread casserole would also be a lovely lunch served al fresco to enjoy the last lazy days of summer.

Cuisine: Italian
Prep Time: 10 minutes plus time to drain
Cook Time: 30 minutes
Total Time: 40 minutes plus time to drain
Servings: 4

Ingredients

• 2 large zucchini (little over 1 pound), sliced into rounds as thinly as possible
• 1/2 medium red onion, thinly sliced
• 1 1/2 teaspoons salt (divided)
• 3/4 cup medium-grind cornmeal, plus more for finishing
• 1/3 cup rice flour
• olive oil, for drizzling

Recipe Notes

• You can add fresh herbs, crushed red pepper flakes, bits of feta or just about anything you can imagine on top of this bread. The herbs would also work added into the dough. Let your imagination guide!

• You can slice the zucchini and onion with a sharp chef's knife or use a mandoline.
  

• Store any leftovers in an airtight container in the fridge.

Here's how to make it: 

1. At least an hour before you want to prepare this recipe, put the zucchini and onion into a colander. Add about 1 teaspoon of salt and gently use clean hands to coat the salt over them. Place a few cans on top of the mixture to help encourage the liquid to drain. Set the colander on top of a large bowl to drain the excess liquid for 1 to 3 hours. Make sure to save the liquid to use later in the recipe.
   
2. Press out excess liquid from the zucchini/onion mixture. If you want bread to be extra crispy use a kitchen towel or cheese cloth to really squeeze out any liquid. Measure 1/2 cup of the zucchini/onion water from bowl to save and discard the rest. If there isn’t enough zucchini water, add some water into what you have to make 1/2 cup.
   
3. Place the 1/2 cup water, cornmeal, rice flour and 1/2 teaspoon salt back into the draining bowl and mix well. It will be a crumbly mixture.
   
4. Add the zucchini and onion mixture into the cornmeal mix and make sure the vegetables are mixed in. Transfer the batter to an oiled parchment paper-lined baking sheet and press down the dough evenly with clean hands.
   
5. Bake in a preheated 400-degree F oven for about 30 to 40 minutes. About halfway through rotate the pan one half turn. Bake until the flatbread is brown and golden.
   
6. Drizzle with olive oil and dust with a bit extra cornmeal, if desired. Enjoy!
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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