I was dreaming of making a savory tart to use up some of the zucchini from our local farm, but wasn’t really in the mental space to make a pastry dough. So, this flatbread was born! It was so simple and literally uses 4 ingredients (not including salt and pepper). It make a perfect appetizer or addition to a meal.

This was so simple to throw together and took about an 45 minutes to bake, but will vary significantly based on the type of pan you use.

Zucchini and cheese Sourdough flatbread recipe

I made this in an 8 inch cast iron pan, baked in the oven. Cooking time will vary if you use a different baking dish like glass or metal.

The texture of the flatbread reminded be a bit of focaccia and I can’t wait to try it with other toppings. I think a ratatouille inspired version would be absolutely delicious with some parmesan.

Ingredients

• 1.5 cups sourdough discard (bubbly starter) – I used a starter with a hydration of about 65% (see Steph’s article about sourdough starters for some info about liquid vs. stiff starters)
• 1 large zucchini, sliced into thin rounds
• 1 cup smoked gouda, shredded
• salt and pepper to taste
• oil for pan

The Process

1. I took my starter directly out of the fridge, where it had been sitting for about a week. It was nice and bubbly.
2. Oil a cast iron pan, or desired cooking vessel. Add sourdough starter to the pan and spread evenly.
3. Shred smoked gouda and sprinkle evenly on top of the sourdough.
4. slice zucchini into thin rounds and place evenly on top of the cheese.
5. add salt and pepper to taste and add another layer of cheese.
6. Bake in a 420 degree oven for about 45 minutes, or until the top is golden brown.
7. remove from pan, cut, and enjoy!

I hope you enjoyed this recipe and be sure to check out the other sourdough recipes we have posted! – Hailey