This zucchini and feta flatbread is a light yet satisfying dish that balances crisp crust with fresh, nutrient-packed toppings.
Zucchini brings fiber and vitamins, while feta provides plant-friendly protein and healthy fats with minimal saturated fat.
A sprinkle of oregano enhances both flavor and wellness benefits.
Ready in just over 30 minutes, it’s a quick, wholesome, and versatile option for weeknight dinners, casual entertaining, or even meal prep.
Crispy Zucchini Oregano Flatbread
Equipment
- 1 Baking sheet
- Parchment paper (or cornmeal for dusting)
- Rolling pin or hands for shaping dough
- 1 large knife for slicing
Ingredients
- 2 Tbsp olive oil plus extra for drizzling
- 1 lb pizza dough room temperature
- 1 small zucchini thinly sliced
- 1/4 red onion thinly sliced
- 2 tsp fresh oregano chopped (plus extra for garnish)
- 4 oz feta cheese crumbled
- 1 –2 Tbsp all-purpose flour for dusting surface
- 1 Tbsp cornmeal for baking sheet
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat and Prepare the Baking Sheet: Begin by preheating your oven to 425°F (220°C) so it reaches the right temperature before baking. While the oven heats, take out a large baking sheet. You have two options for preparing it:If you prefer a rustic texture, sprinkle a light layer of cornmeal over the surface—this helps prevent sticking and gives the crust a subtle crunch.If you want an easier cleanup, line the sheet with parchment paper, which also ensures the dough lifts off effortlessly after baking.
- Flour Your Surface and Handle the Dough: On a clean countertop or large cutting board, lightly dust the surface with all-purpose flour. Place your pizza dough on top and sprinkle just a little extra flour on the dough itself to prevent sticking.Using a rolling pin (or simply your hands for a more rustic look), gently stretch and roll the dough into a large rectangle or oval, about ¼-inch thick. Don’t worry if it’s not a perfect shape—an uneven edge adds homemade charm. Carefully transfer the shaped dough onto the prepared baking sheet.
- Layer the Fresh Vegetables: Now it’s time to build flavor. Evenly scatter the thinly sliced zucchini across the surface of the dough, slightly overlapping the slices so each bite gets a tender crunch.Next, arrange the red onion slices, spacing them out so they roast evenly in the oven. The natural sweetness of the onion will balance the saltiness of the feta beautifully.
- Add Cheese, Herbs, and Olive Oil: Sprinkle the crumbled feta cheese generously over the zucchini and onion, ensuring every corner has a touch of salty, tangy flavor. Then, sprinkle on freshly chopped oregano, which adds a bright, Mediterranean aroma. To bring everything together, drizzle 2 tablespoons of olive oil evenly across the flatbread, allowing it to seep into the vegetables and crust.
- Bake Until Golden and Crisp: Place the baking sheet in your preheated oven, positioning it in the center rack for even cooking. Bake for 20–22 minutes, or until the crust turns a deep golden brown and the edges are crisp. The zucchini will soften, the onions will caramelize slightly, and the feta will develop a delicate golden hue. Keep an eye during the final minutes to avoid over-browning.
- Season and Garnish Before Serving: Once baked, carefully remove the flatbread from the oven and allow it to cool for 2–3 minutes—this helps the crust set and makes slicing easier. Before serving, sprinkle a pinch of flaky sea salt and a few cracks of black pepper over the top. For extra flavor, drizzle a little more olive oil and finish with an extra scatter of fresh oregano leaves.
- Slice and Enjoy: Using a sharp chef’s knife or pizza cutter, slice the flatbread into squares or long strips. Serve warm as a main dish with a side salad, or cut into smaller pieces for a crowd-pleasing appetizer. Enjoy the crisp crust, creamy feta, and fresh Mediterranean flavors in every bite.
Notes
- Uses simple, fresh ingredients for a light yet satisfying flatbread.
- Store-bought pizza dough keeps prep quick and hassle-free.
- The recipe is highly adaptable—swap vegetables based on season or preference.
- Fresh oregano and olive oil enhance flavor without adding saturated fat.
- Can be served as a main dish, appetizer, or snack.
- Lighter toppings ensure the crust bakes crisp and golden.
- Works well for casual weeknight dinners or entertaining guests.
- Easily doubled for larger gatherings or meal prep.
- Baking on parchment paper or cornmeal prevents sticking and adds texture.
- Leftovers can be stored and reheated while maintaining a crisp crust.
Chef’s Secrets for Perfect Flatbread
For the best results, always allow your pizza dough to come to room temperature before stretching—it relaxes the gluten and makes shaping much easier.
Avoid over-flouring the surface; too much flour can toughen the crust.
Instead, use just enough to prevent sticking.
When layering toppings, don’t overload the dough, as a lighter topping allows the crust to crisp beautifully.
For extra flavor depth, brush the dough lightly with olive oil before adding toppings.
If you enjoy a more charred, artisan-style crust, bake the flatbread on a preheated pizza stone instead of a baking sheet.
Serving Suggestions and Pairing Ideas
This flatbread is incredibly versatile at the table.
Serve it as a light main course with a simple arugula or mixed green salad dressed in lemon vinaigrette.
For heartier meals, pair it with a warm bowl of tomato soup or a lentil-based side dish.
It also works beautifully as a shareable appetizer for parties—slice into bite-sized pieces and serve alongside olives, hummus, or roasted chickpeas for a Mediterranean-style spread.
A crisp white wine such as Sauvignon Blanc, or sparkling water with lemon, pairs perfectly with the bright, fresh flavors.
Storage Tips for Lasting Freshness
Flatbread is best enjoyed fresh from the oven, but leftovers can be stored for later.
Allow the flatbread to cool completely before transferring it to an airtight container or wrapping tightly in foil. Refrigerate for up to 3 days.
To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, which restores the crisp crust better than a microwave.
For longer storage, wrap the baked flatbread tightly and freeze for up to 1 month.
Reheat directly from frozen in a hot oven until warmed through and crisp.
Frequently Asked Questions
1. Can I make the flatbread dough from scratch?
Yes! While store-bought dough saves time, homemade dough adds a more artisanal touch.
A basic mix of flour, yeast, water, olive oil, and salt works perfectly. If making your own, prepare it a few hours ahead to allow proper rising time.
2. What other vegetables can I use instead of zucchini?
This recipe is flexible—try bell peppers, mushrooms, eggplant, or even thinly sliced tomatoes.
Just keep the slices thin so they cook evenly within the same baking time.
3. Is there a vegan option for this recipe?
Absolutely. Replace feta with a plant-based cheese alternative or even a sprinkle of nutritional yeast for a cheesy flavor.
The flatbread remains delicious and completely vegan.
4. How do I prevent a soggy crust?
To avoid sogginess, pat zucchini slices dry with a paper towel before layering them on the dough.
This removes excess moisture and helps the crust bake up crisp.
5. Can I prepare this recipe ahead of time?
Yes, you can partially prepare it by slicing vegetables and crumbling feta a day in advance.
Assemble just before baking to keep the dough fresh.
You can also par-bake the crust for 7–8 minutes, cool it, and then top and finish baking when ready to serve.
