Transform your summer vegetables into this incredible crispy potato zucchini flatbread that’s both simple and absolutely delicious! This golden, crispy base made from grated potatoes and zucchini creates the perfect foundation for fresh toppings. Baked to perfection and topped with creamy dairy-free cheese, peppery arugula, and flavorful sun-dried tomatoes, this recipe is your new go-to for using up August zucchini harvest in the most satisfying way possible.
Ingredients
For the Flatbread Base:
- 1.5 lbs (650g) potatoes, peeled and grated
- 7 oz (200g) zucchini, grated
- 3/4 cup (3 oz/90g) all-purpose flour
- 1/2 tsp (2g) Korean chili flakes
- 1 garlic clove, grated
- 1/2 cup (4 fl oz/120ml) water
- Salt to taste
- Oil for drizzling
For the Toppings (Optional):
- 1/2 cup (120g) dairy-free cream cheese
- 2 cups (60g) wild rocket (arugula)
- 1/3 cup (50g) sun-dried tomatoes, chopped
- 2 tbsp (30g) caramelized onion chutney
Instructions
Step 1: Prepare the Vegetables
Peel and grate the potatoes using the large holes of a box grater. Grate the zucchini using the same method. Place both in a large mixing bowl.
Step 2: Make the Batter
Add flour, Korean chili flakes, grated garlic, and a pinch of salt to the grated vegetables. Gradually add water while mixing until you achieve a thick but spreadable consistency. If the batter is too thick, add more water; if too thin, add a little more flour.
Step 3: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper and drizzle lightly with oil.
Step 4: Shape the Flatbread
Spread the potato and zucchini mixture evenly across the prepared baking tray, creating a thin, rectangular flatbread shape. Use a spatula to ensure even thickness throughout.
Step 5: Oil and Bake
Drizzle the top of the flatbread lightly with oil to promote browning and crispiness. Bake for 30 minutes until golden brown and crispy around the edges.
Step 6: Cool and Prepare Toppings
Remove from the oven and allow to cool for 5 minutes. This helps the flatbread set and makes it easier to add toppings.
Step 7: Add Toppings
Spread dairy-free cream cheese evenly across the surface. Scatter wild rocket leaves, chopped sun-dried tomatoes, and dollops of caramelized onion chutney over the top.
Step 8: Slice and Serve
Cut into squares or wedges using a sharp knife or pizza cutter. Serve immediately while the base is still warm and crispy.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Nutrition per serving: Calories: 185 | Protein: 5g | Carbs: 32g | Fat: 4g | Fiber: 4g | Vitamin C: 35% DV | Potassium: 15% DV | Folate: 8% DV | Sodium: 220mg
Why This Recipe is Nutritious and Delicious
This Crispy Baked Potato Zucchini Flatbread offers an innovative way to enjoy vegetables while satisfying your cravings for something crispy and comforting. Potatoes provide essential potassium, vitamin C, and complex carbohydrates that offer sustained energy. When baked rather than fried, they retain their nutritional value while achieving that desired crispy texture.
Zucchini adds moisture, fiber, and additional vitamins while keeping the calories low. The vegetable combination creates a naturally gluten-friendly base that’s much lighter than traditional bread. Korean chili flakes provide capsaicin, which may boost metabolism and add antioxidant properties.
The fresh toppings elevate both nutrition and flavor – arugula provides vitamin K, folate, and nitrates that support cardiovascular health, while sun-dried tomatoes concentrate lycopene and add umami depth. The dairy-free cream cheese offers probiotics and healthy fats without dairy inflammation concerns.
This recipe transforms simple vegetables into a satisfying meal that works perfectly as an appetizer, light lunch, or dinner side. The baking method creates a crispy exterior while maintaining a tender interior, proving that healthy eating doesn’t require sacrificing texture or satisfaction. It’s naturally vegetarian and easily customizable with your favorite seasonal toppings.