Start your day right with these nutritious and delicious Zucchini Flatbreads, the perfect guilt-free option for breakfast or a light snack. Made with wholesome ingredients like zucchini and oatmeal, these flatbreads are rich in fiber, vitamins, and minerals, ensuring you get a healthy boost with every bite. The combination of zucchini and oats creates a soft, tender flatbread that is incredibly versatile. Whether you’re filling them with eggs for breakfast, layering on some avocado and fresh veggies for lunch, or enjoying them with your favorite cheese, these flatbreads are as delicious as they are nutritious.

Zucchini, the star ingredient in this recipe, is low in calories but high in beneficial nutrients. It is packed with vitamins A and C, which are essential for immune function, skin health, and eye health. Zucchini also contains a good amount of potassium, which helps regulate blood pressure and maintain heart health. Moreover, the fiber content in zucchini promotes healthy digestion and can help keep you feeling full longer. Paired with oats, which are known for their heart-healthy benefits and high fiber content, these flatbreads make a wonderful addition to your daily diet.

These Zucchini Flatbreads are not only easy to make but also provide a nutritious base for a variety of fillings, making them an excellent choice for those looking to eat healthily without compromising on taste.

Ingredients

• 1 cup (80 g) rolled oats
• 1 large zucchini (250 g, cleaned and cut into chunks)
• 1 tsp baking powder (optional)

Directions

1. Begin by blending the rolled oats into a fine flour texture using a blender or food processor. Or, use store-bought oat flour.
2. Clean and cut the zucchini into chunks.
3. Use a hand blender or food processor to mash the zucchini into a smooth purée.
4. In a mixing bowl, add a portion of the oat flour and baking powder to the zucchini purée and mix gently to combine.
5. Add the remaining oat flour and mix again, ensuring not to overmix the batter.
6. Heat a nonstick pan over low-medium heat.
7. Spoon 1/3 of the batter onto the hot pan and use a spatula to spread the mixture, flattening it to a large-sized flatbread with a thickness of about 2 to 3 mm.
8. Cook the flatbread until the edges start to appear dry, approximately 2 minutes.
9. Carefully flip the flatbread and cook for an additional 1 or 2 minutes, or until golden brown and cooked to your liking.
10. Repeat the process with the remaining batter until all the flatbreads are cooked.

Prep Time: 15 minutes
Cooking Time: 20 minutes in the fridge
Servings: 3

Nutritional Information
Per 1 Serving:

• Energy: 120 calories
• Protein: 5.51 g
• Fat: 2.11 g
• Carbohydrates: 21.05 g
• Fiber: 3.7 g

Storage and Recommendations

• Store these flatbreads in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
• Enjoy these nutritious and delicious zucchini and oatmeal flatbreads as a versatile base for a variety of breakfast or snack options.