Speedy Zucchini Flatbreads – a delicious recipe with zucchini, onion, aleppo pepper, olive oil, salt, cotija cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim the tips off the zucchini and then use a vegetable peeler or mandolin to cut them into long slices lengthwise. Mix the zucchini in a bowl with 1 Tbsp olive oil, a pinch of salt, and the aleppo pepper. Peel and dice the onion or shallot.
2
Heat a skillet over medium heat. Add 1 Tbsp olive oil and the onions and cook until they become glassy. Add the zucchini and continue cooking until the zucchini is just cooked through. Remove from the heat.
3
Pile a quarter of the zucchini mixture on each of the tortillas and top with a quarter of the cheese. Cook the tortillas under the broiler of a toaster oven or regular oven until the cheese is melted and the tortillas toasted, being careful not to burn them (in the toaster oven they were each done after about four minutes). Serve at once.
499
kcal
Calories
13
g
Fat
79
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 small zucchini, 1 small onion or large shallot, 2 teaspoons aleppo pepper, 2 tablespoons olive oil, and more.
Yes, Speedy Zucchini Flatbreads falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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