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Breakfast
Zucchini and Potato Flatbread
Juicy and satisfying zucchini and potato flatbreads with a cheese, ham, and vegetable filling, perfect for a light breakfast or snack.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Coarsely grate the zucchini and potato, and gently squeeze out the excess liquid.
2
Add the grated cheese, egg, salt, and pepper. Mix thoroughly.
3
Line a baking sheet with parchment paper and spread the mixture in an even layer about 1 cm thick.
4
Bake in an oven preheated to 180°C for 25 minutes until golden brown.
5
Let the baked flatbread cool slightly, spread with cream cheese, top with sliced cucumber, ham, and herbs, and add mustard. Roll up and slice into portions.
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