KITCHEN NOTEBOOK / VEGETABLES / PREPARATION
A crisp flatbread starts before the oven.
For our zucchini flatbread, the most useful preparation happens while the oven heats: salt, wait, and blot.
Zucchini carries plenty of water. Put that moisture onto a flatbread unchecked and the base has more work to do. Our recipe addresses it before assembly.
Slice the zucchini very thinly, season it lightly with salt, and let it sit for about ten minutes. Blot away the excess moisture with paper towels. Keep the slices thin and distribute them evenly over the cheese.
The recipe uses a 450°F oven. Look for a golden, crisp crust and melted, lightly browned cheese. Finish with olive oil and fresh herbs, then slice and serve hot.
Thin slices and a brief salt-and-blot step help protect the crust.Read the full recipe →
Adapted from the method and chef’s note accompanying the linked In The Dish recipe. Image digitally styled from original photography.