Flatbreads with Broad Beans and Sautéed Zucchini

Name: Flatbreads with Broad Beans and Sautéed Zucchini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: Tomato crackers 12; Fava beans 1 ½ cup; Zucchini 1.8 oz; Garlic 1 clove; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Calories per serving

Lactose Free
Vegetarian

Energy Kcal 61
Carbohydrates g 7.2
of which sugars g 0.1
Protein g 1.6
Fats g 2.9
of which saturated fat g 0.49
Fiber g 1.3
Sodium mg 159

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

In Central Italy, flatbread recipes really take on a fresh twist with fava beans and sautéed zucchini. Seriously good stuff. These light, crispy spianatine are a classic for spring and summer. They pop up at many gatherings when the weather’s nice. Fava beans bring a bit of tender goodness and are packed with fiber and vitamin C, so you get something healthy and really tasty. The zucchini gets sliced and quickly sautéed with fresh parsley—people call it zucchine trifolate—so it keeps a moist, bright flavor. It goes so so well with the beans.

When you put all of this on top of a thin, crunchy flatbread, you get a snack that's both satisfying and super fresh. And listen, Italians love using what’s in season. This kind of fava bean flatbread is a great example of how simple food can feel like a treat, especially when it’s loaded with flavor and color. Spring evenings or those first warm nights of summer? Perfect for setting out these zucchini flatbread bites, especially when you’ve got people over.

The mix of sweet zucchini and the slight earthiness from the fava beans gives you that taste of Italian antipasto, but in a way that’s light and not too filling. Folks in Central Italy often serve this with a chilled glass of prosecco. Which is great. Just the way the local aperitivo hour should be. Can’t go wrong with a plate of finger food like this when you want something you can share—plus, you don’t have to fuss over complicated stuff.

This vegetarian flatbread snack is a go-to for anyone wanting healthy flatbread toppings that don’t skip on taste. People get excited about homemade flatbread ideas like this because they’re simple, golden, and full of fresh flavor. Sautéed zucchini and fava beans are a match that really works, and these Italian spianatine prove how great seasonal food can be. Especially when you’re hanging out with friends and making the most of long, sunny evenings. Whether you're hosting a small gathering or just want something tasty for yourself, these Italian flatbreads are a delicious choice that everyone will enjoy. Pretty simple. Perfect for a laid-back evening with good company and great food, these bites are sure to be a hit.

How to prepare Flatbreads with Broad Beans and Sautéed Zucchini

To prepare the flatbreads with broad beans and sautéed zucchini, start by cleaning the fresh broad beans. For detailed instructions, check out our How to Clean Fava Beans. Detach one end of the pod, open it by spreading the two halves, and extract the seeds 1. Remove the growth that covers the broad bean seed 2, then peel off the outer film, using a small knife if necessary 3.

Wash the zucchini and trim both ends 4, then cut it into small cubes of about a quarter-inch 5. Also, finely chop the fresh parsley leaves with a knife or, if you have one, a mezzaluna 6.

In a pan, sauté the whole peeled garlic clove with a drizzle of extra virgin olive oil. After a few minutes, add the broad beans and cook for 5 minutes 7. Then add the zucchini cubes 8 and let the vegetables soften for another 5 minutes until tender 9.

Turn off the heat, season with salt and pepper, and finally add the chopped parsley 10, stirring to combine the ingredients. Now you can assemble your flatbreads: using a teaspoon, top each flatbread with the sautéed vegetables 11, finally decorating with a parsley leaf 12. And there you have your flatbreads with broad beans and sautéed zucchini ready.

Storage

The flatbreads with broad beans and sautéed zucchini should be consumed immediately; freezing is not recommended.
If there are leftover vegetables, they can be stored in the refrigerator for 1-2 days, covered with plastic wrap.

Advice

If you don't like broad beans, you can replace them with peas: in either case, the result will be a hit! And, in both cases, if you love strong flavors, you can sprinkle the flatbreads with grated Pecorino cheese: the flavors blend beautifully!

For the translation of some texts, artificial intelligence tools may have been used.