Finally, a garlic bread that you stuff your face with and not feel guilty. Not that garlic bread needed changing in the first place, but it does not offer much versatility. Bread plus garlic butter. This garlic bread combines grated zucchini, parmesan cheese, and mozzarella to make a thinner, cheesier version that won’t hurt your tummy. Let’s change the way we see what garlic bread can be by adding vegetables to it. Can it be as simple as adding grated zucchini to bread? Maybe. We’re living in a time where we have the opportunity to make old school recipes better tasting and better for us. It won’t hurt us to try.

Zucchini in bread used to sound weird before we found out what it could do to quick breads. It not only makes for a simple dessert, but also the backbone for this savory flatbread. It’s a fairly cheap vegetable that is versatile in so many ways.

Start this recipe first by draining the grated zucchini and onion. These vegetables hold a lot of moisture so they need to be thoroughly squeezed to make a crispy flatbread. The more water that comes out, the better.

Mix the batter in a bowl and start to spread it out on your parchment-lined sheet tray. If you have one, this is the perfect time to use a silicone-lined baking mat on your sheet tray. It makes for a perfect surface, so the bread won’t stick to it. Form your flatbread into an even rectangle and bake! The goal is to get this bread golden and crispy, so bake on the lower rack of the oven. It should be firm with crispy edges.

Finish your flatbread once it hits that perfect golden brown with melted butter and garlic for the max garlicky flavor, then top it off with cheese. One more time in the oven to get everything melty, gooey, gorgeous, and it’s time to eat! Serve this up by itself or with marinara sauce. I can eat this for days after it’s been made. It makes for a great side dish for so many occasions, like pasta night, stew night, or soup & salad night.