Vineyard Kitchen
Recipes
Serves 8
This is one more way to use up the excess zucchini that floods your garden each summer. Salting the zucchini draws out much of its moisture and keeps the flatbreads crisp.
Yield: 4 Large Flat Breads
- Basic Seeded Flat Bread Dough with Nigella Seeds
- 6 medium zucchini
- Salt
- Extra Virgin Olive Oil
- 2 cups shaved parmesan
- 1 medium sweet onion, peeled trimmed and sliced into thin wedges
- Freshly ground black pepper
1. Thinly slice the zucchini into rounds and place in a large colander. Sprinkle with 2 teaspoons of salt and mix well. Allow the zucchini to sit for 20 minutes. Squeeze the excess water from the zucchini with your hands. It’s OK if it looks rumpled. Reserve.
2. Drizzle the rolled flat bread dough with olive oil and then sprinkle generously with the parmesan. Divide the zucchini among the flatbread and spread casually in 1 layer. Sprinkle with the onions and then top with more parmesan. Drizzle with olive oil and grind some fresh black pepper over the top.
3. Bake as directed in the flat bread recipe above and drizzle with more olive oil when the flat bread comes out of the oven.
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