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) | 142.7 |
| Carbohydrates (g) | 28.4 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 0.73 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 5.48 |
| Fiber (g) | 4.21 |
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