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Stuffed Flatbread from the Oven

Children's Snack

Stuffed Flatbread from the Oven - Stuffed Flatbread from the Oven - Crispy on the outside, creamy on the inside and perfect for out-of-hand eating
153 kcal
Stuffed Flatbread from the Oven - Crispy on the outside, creamy on the inside and perfect for out-of-hand eating

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Difficulty:easy
Preparation:20 min
Ready in:45 min
Low-sugar
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
153
8%
Protein
7 g
14%
Fat
6 g
8%
Added Sugar
0 g
0%
Carbohydrates
15 g
6%
Roughage
2 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

4 ouncesTuna (in oil; canned, drained)
Pepper
5Tomatoes (50 grams)
1Zucchini (250 grams)
½large Flatbread (about 300 grams)
Salt
4 ouncesRaclette cheese (sliced; 45% fat in solids)

Kitchen Utensils

1 Sieve, 1 Bowl, 1 Tablespoon, 1 Fork, 1 Cutting board, 1 Small knife, 1 Coarse grater, 1 Serrated knife, 1 Knife, 1 Aluminum foil, 1 Baking sheet, 1 Parchment paper

Directions

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1 Drain the tuna, taking care to collect the oil. Measure 2 tablespoons oil and mash finely with the tuna in a bowl. Season with pepper.
2 Rinse the tomatoes and cut into quarters, removing the stem ends. Cut the tomato quarters into slices.
3 Rinse, trim and coarsely grate the zucchini.
4 Cut flatbread in half with a bread knife and spread both halves with the tuna mixture.
5 Spread half of the tomato and zucchini on the bottom half of bread. Lightly season with salt and pepper and top with cheese slices.
6 Add remaining tomatoes and zucchini. Place the other piece of flatbread on top and wrap in aluminum foil.
7 Line a baking sheet with parchment paper. Place the bread in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) and bake on the middle rack for 20 minutes.
8 Remove aluminum foil and put back on the sheet. Bake until crispy, 5-7 minutes. Cut with a bread knife into serving pieces and serve while still warm.
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