Spicy Zucchini Flatbread Recipe
Looking for a creative way to use up some of those
zucchinis? I’ve got one for you!
But first, does anyone else have a hard time spelling the
name of this lovely vegetable? I always
end up butchering it on the shopping list, thank goodness almost no one else
sees it-the mister does, but he’s used to my quirks by now…all of them.
I can not remember when I first came across the recipe this
is based on, but a few minor tweaks to make it my own, and here it is: a
fabulous flatbread, ready to be cut into wedges for snacks, lunches, or as a
fun side to dinner. *For a mildly spicy flatbread, use only one jalapeno.
You will need:
1 8” zucchini (or enough for 1 cup shredded)
2 eggs (using the whites only)
2 jalapenos, large in size
1/4 Cup plain yogurt
2 T grated Parmesan cheese
1 C flour
1/2 t salt
3/4 t ground black pepper
1 t baking powder
To make:
In a larger bowl, mix flour, black pepper, baking powder,
and salt
In a smaller bowl, beat the egg whites until soft peaks are
made
In the food processor, process seeded and rough cut
jalapenos to about a quarter inch pieces (you can also finely chop them
instead), remove and place in larger bowl with flour mixture
In the food processor, process rough cut zucchini just a
couple of seconds to acquire a shredded look to the pieces (you can also use a
grater for this, more work, but I’ve done it), place this into the large bowl
with the flour mixture and jalapenos
With a sturdy spoon, stir the large bowl so that the flour
mixture coats the zucchini and pepper.
Add the Parmesan to the large bowl, stir
Add the yogurt to the large bowl, stir, it should be getting
a bit moist and sticky here
Finally, add the beaten egg whites to the large bowl,
gently, in a folding manner, until just incorporated
Spread evenly into a greased, round 8 inch glass pan and
bake at 350-degrees for 45 minutes in the center of the oven.
Enjoy!
By the way, this works great with even a cheap Pinot Grigio...
No comments:
Post a Comment