zucchini flatbread

This simple-to-prepare flatbread was a crowd favorite at B's birthday bash this summer. I used locally-grown zucchini that I picked up at the Dane County Farmer's Market as well as Wisconsin-made Sartori shredded Parmesan cheese. I believe using high-quality ingredients can take any recipe to the next level. I ended up making two of these guys for the party and not to brag, but there weren't any leftovers! Recipe serves 4-6.



16 oz pizza dough

olive oil

1/4 - 1/2 tsp garlic powder

2 medium zucchini

1 cup shredded Parmesan

2 chopped scallions

1 Tbsp pine nuts


Preheat oven to 425. Grease a 9x13" baking sheet with cooking spray. You may need to flour your work surface and rolling pin before rolling out the dough. 

Roll pizza dough into a large, thin rectangle and lay onto the prepared baking sheet. Brush dough with olive oil and sprinkle with garlic powder.

Using a mandoline or vegetable peeler, make ribbons from the zucchini. You should have thin, flat strips made by peeling the length of the zucchini. Lay them out on the dough, overlapping a bit.

Sprinkle the Parmesan over the zucchini then follow with the scallions and pine nuts. 

Bake for 18 minutes or until golden brown. Slice into strips and serve warm. You can also prepare ahead of time and serve at room temperature. Pairs well with a glass of Pinot Grigio.


recipe adapted from Erin Gleeson                                                                                                                   photo credit: Carrie Cullen