John Myers
Zucchini Ricotta Flatbreads
The perfect zucchini ricotta flatbreads recipe with a picture and simple step-by-step instructions.
- 300 g Zucchini
- Salt pepper
- 200 g Grated cheese, e.g. Gouda, Emmental
- 300 g Flour
- 150 g Cold butter in pieces
- 1 Pc. Spring onion
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 1 tsp Lemon juice
- 1 bunch Basil
- 200 g Ricotta
- 1 Pc. Egg
- Coarsely grate the zucchini. Sprinkle with a little salt and set aside for later use.
- For the dough, mix flour, 1 teaspoon salt and approx. 60 g grated cheese. Add butter and 6 tablespoons of cold water. Mix with the dough hook of the hand mixer, then knead quickly with your hands to form a smooth dough. Wrap the dough in foil and put it in the fridge for about 30 minutes.
- Put the zucchini grated in a colander and squeeze out the water well. Finely chop the garlic, cut the spring onion into fine rings. Heat the oil in a pan and sauté the garlic and spring onion. Add the zucchini after about 2 minutes and sauté for another 2 minutes. Season to taste with pepper and lemon juice.
- Finely chop the basil leaves. Mix 100 g of grated cheese with ricotta and egg. Season with pepper and add the basil. Then stir in the zucchini mixture.
- Take the dough out of the refrigerator and divide into approx. 6 portions. Roll out around 15 cm each on a floured work surface. Place the dough circles on a baking sheet lined with baking paper. Spread the zucchini mixture on top (leave a border of approx. 2 cm). Fold the edges over the zucchini mixture. Scatter the rest of the grated cheese on top.
- Bake in the preheated oven on the middle rack at 200 degrees (or convection oven 175 degrees) for about 25 – 30 minutes until golden yellow.
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