Light and gluten-free courgette flatbread: delicious!

Courgette flatbread without gluten, yeast and milk, the recipe for preparing a rustic cake suitable for everyone and perfect for summer!

Today we offer you the recipe for preparing gluten-free courgette flatbread, a tasty, tasty but at the same time light rustic dish. This savory pie is perfect for a lunch out of town or in the office but also for a gluten and lactose free dinner, therefore suitable for those who are intolerant to these ingredients and is also a valid idea for using fresh courgettes which are never lacking during the summer.

Preparation of gluten-free courgette flatbread

1. Take the courgettes, wash and clean them , then cut them into thin slices.
2. In a bowl, mix the flour with the grated Grana Padano, salt, pepper and rosemary needles to taste.
3. Continue adding the water and olive oil then mix everything by hand with the whisk to obtain a fluid batter .
4. At this point, add the courgettes cut into slices, mix and pour the resulting mixture into an oiled baking dish.
5. Finish with a drizzle of olive oil and a sprinkling of grated mozzarella before baking in a preheated oven at 180°C for 40 minutes . Once cooked, remove from the oven and leave to cool before serving.
6. Excellent hot, warm or cold!

If you prefer, you can prepare the grated courgette crush using vegetables grated with large holes rather than those cut into washers.

Alternatively, you can try other gluten-free zucchini recipes such as zucchini gnocchi .

storage

We recommend keeping the recipe, ready and brought to room temperature, for a maximum of 2-3 days in the fridge, well covered in cling film. We do not recommend freezing in the freezer.

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