Zucchini flatbread cooked in the air fryer, flavorful and crispy. Ideal as a quick lunch, light dinner, appetizer or finger food. Egg-free and lactose-free recipe, vegan version.
Mix the two flours in a bowl and add a generous sprinkle of sweet paprika.
Gradually add the water, stirring vigorously until you obtain a smooth dough.
Grate the zucchini and add it to the dough, mixing to distribute it evenly.
Transfer the mixture to a tray suitable for the air fryer (or to a shallow pan), creating an even layer.
Preheat the air fryer to 180 °C and cook the flatbread for 30 minutes.
For a crispier texture, increase the temperature to 200 °C and cook
Store in the refrigerator in an airtight container for 2-3 days. Reheat in the air fryer or oven to restore crispness.
Italia
| Energy (kcal) | 124.58 |
| Carbohydrates (g) | 22.45 |
| of which sugars (g) | 1.31 |
| Fat (g) | 0.98 |
| of which saturates (g) | 0.14 |
| Protein (g) | 5.69 |
| Fibre (g) | 4.7 |
