Zucchini & Onion Schiacchiata (flat bread)

Feeds 4-5

Prep 25 mins

Cooking Time 45 mins


2 medium zucchini

1/2 a red onion

2 cups of plain flour 

2 cups of water

1/3 cup of grated Parmesan cheese

1 teaspoon of salt plus extra to season

1 tablespoon of finely chopped rosemary

1 tablespoon of dried oregano

2 tablespoons of olive oil plus extra for cooking

Fresh salt to dress

Zucchini & Onion Schiacchiata Flatbread


  1. Use a mandolin or cut thin rounds of zucchini
  2. Thinly slice the red onion
  3. Finely chop the fresh rosemary leaves
  4. Add the zucchini to a colander and season with salt. Allow it to sit for at least 20 minutes. Press the top of the zucchini with a plate (to release all the excess liquid)
  5. Using a cheese cloth if available squeeze any excess liquid out, alternatively place on paper towel and pat dry.
  6. To a large bowl add the flour, zucchini, onion, herbs, 1/2 teaspoon of salt, grated Parmesan, water and olive oil.
  7. Mix to combine.
  8. Line a baking tray (approx 35cm X 25cm)
  9. Spray with olive oil.
  10. Pour in the zucchini mixture and smooth out to create a thin dough.
  11. Drizzle the top with olive oil and grate some extra Parmesan on top.
  12. Bake for 45 minutes or until golden and crunchy.
  13. To serve sprinkle with sea salt.

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