Grilled Zucchini & Whipped Feta Flat Bread
Grilled Zucchini and Whipped Feta Flat Bread is simple, full of flavour and the perfect appetiser to enjoy. This also works wonderfully as a fresh lunch meal idea or a main meal to serve 2!
You can also double this recipe to serve your entire family.
Using my Quick Garlic & Herb Flat Bread recipe (without the garlic and mixed herbs) as the flat bread base. Topped with an easy and creamy whipped feta spread which is infused with extra virgin olive oil and oregano. To perfectly balance out the saltiness from the feta cheese is the earthy flavours of grilled zucchini. I suggest you be really quite generous with the amount of zucchini slices you top your flat bread with, it tastes pretty amazing!!
Finish off with pine nuts and fresh fragrant basil leaves! Enjoy x
Grilled Zucchini & Whipped Feta Flat Bread
- Total Time: 40 minutes
- Yield: 1 large flat bread. Serves: 3-4 1x
Description
Grilled Zucchini & Whipped Feta Flat Bread! Homemade 3-ingredient flat bread topped with creamy oil and herb infused whipped feta, grilled zucchini, pine nuts & fresh basil!
Ingredients
- Whipped Feta
- 100g feta cheese, block or crumbled
- 1 Tbsp (15ml) extra virgin olive oil
- 1/4 tsp dried oregano
- Flat Bread
- 1 1/4 cups (165g) white unbleached all purpose flour
- 1 tsp (4g) instant dried yeast
- 1/2 (5g) tsp salt
- 1/2 cup (120ml) warm water
- 2 tsp (9g) extra virgin olive oil
- Extra virgin olive oil, for frying
- Grilled Zucchini
- 1 medium/large zucchini, ends trimmed
- 2 Tbsp extra virgin olive oil, to brush zucchini
- Toppings
- 1 Tbsp pine nuts
- 3–4 fresh basil leaves
- 1 Tbsp extra virgin olive oil
Instructions
- Whipped Feta
- In a high-speed food processor, add feta, oil and oregano. Blend on high speed for 20-30 seconds or until completely smooth and creamy, scraping down the sides as needed.
- Spoon into a small bowl and set aside.
- Flat Bread
- In a large mixing bowl, add flour. Whisk through yeast and salt. Make a well in the centre.
- Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid. Mixing until a soft dough forms. You may want to use your hands for this step!
- On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approx. 10-20 seconds of light kneading.
- Form dough into a smooth ball on floured surface and cover with a clean tablecloth. Allow to rest for 10 minutes.
- In a large cast iron skillet or fry pan, drizzle enough olive oil to create a light coating on the base of the pan. Begin to warm pan over a low heat.
- Lightly dust a rolling pin with flour. Roll out dough to a 1cm-2cm thick round or large enough to fit perfectly into your fry pan.
- Increase heat of pan to high. Once hot, place dough round into pan and cook for 30-40 seconds or until air bubbles begin to appear under the dough.
- Carefully flip over and cook for a further 20-30 seconds until golden and cooked through. Remove from heat and keep bread in pan.
- Grilled Zucchini
- In a cast iron grill pan or barbecue grill, brush with a layer of olive oil drizzle enough olive oil and begin to warm pan over a low-medium heat. NOTE: if you don’t have a grill, simply use a regular fry pan instead.
- Thinly slice zucchini lengthways.
- Brush one side of each slice with the olive oil.
- Place slices on grill pan, olive oil sides down. Then brush the upright sides with the olive oil.
- Fry for 2-3 minutes on each side until nicely grilled and softened.
- Depending on the size of your grill pan, you may have to cook your zucchini slices in batches.
- Assemble
- If desired, warm up your flat bread that’s still in the pan by turning the heat back on high for about 1 minute on each side until warmed through.
- Spread whipped feta over bread.
- Top with grilled zucchini.
- Sprinkle over pine nuts and fresh basil.
- If desired, finish off with a drizzle of extra virgin olive oil.
- Serve and enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 1-2 days.
- Prep Time: 30min
- Cook Time: 10min