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Very crunchy courgette flatbread

Courgette squash

Zucchini squash without yeast is one of those recipes to save for practicality and versatility. Here's how to prepare it in the oven and in a pan.

Excellent as an aperitif or as a vegetarian second course, courgette flatbread is one of those recipes that once you've tried it you'll never abandon it. In fact, we basically have a batter with eggs and flour to which the vegetables are then added: in this case we will use courgettes but potatoes, onions and carrots or a mix of these are also perfect.

To obtain a crunchy courgette squash we opted for cooking it in the oven but we will still leave you our suggestions for preparing it in a pan without effort. The idea of ​​using grated courgettes instead of slices is also excellent: it will only slightly change the final result but we can't tell you which of the two we preferred.

Courgette flatbread
Courgette flatbread

How to prepare the courgette flatbread recipe

  1. First prepare the batter . Combine the flour, salt and ground pepper in a bowl, slowly pour in the water and oil, mixing with a whisk. You should obtain a homogeneous batter.
  2. Wash the courgettes, remove the ends and cut them into thin slices using a mandolin or a sharp knife or grate them.
  3. Add them to the batter and, if you like, you can also add 1-2 handfuls of grated cheese.
  4. Pour the mixture into a baking tray lined with baking paper or into a large baking dish, so as to obtain a fairly thin layer, and cook in ventilated mode at 200°C for about 30 minutes , until the crushed courgettes are golden and Crisp.
  5. Serve hot, warm or cold cut into pieces.

And here is a video recipe to prepare this crunchiness in an instant:

The pan-fried variant of the schiacciatina recipe

For the pan-fried courgette flatbread you will either have to halve the doses (leave the egg whole because nothing will happen) or consider preparing two flatbreads one after the other. In all cases, use a 22 cm diameter non-stick pan , oil it well and pour the mixture to form a layer half a centimeter thick. Cook it until the edges come away and the surface is set, then turn and continue cooking on the other side for a few minutes. Serve it piping hot.

If you love quick and easy recipes we recommend you also try the stuffed potato crush , a real delight.


The baked courgette squash can be kept in the fridge for a couple of days , well covered in cling film. You can eat it at room temperature or heat it slightly in a pan.

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