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Fiber-rich vegetable oat flatbread alternative
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Zucchini carrot oat flatbread (60 g) has 92 calories. That works out to 154 calories per 100 g. It contains 14.9 g of carbs, 3.4 g of protein, 2.5 g of fat and 2.9 g of fiber. Its 0.7 mg of Manganese covers 29% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
92
KCAL / 60G
Carbs
14.9g
· 5% DV
Protein
3.4g
· 7% DV
Fat
2.5g
· 3% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 14% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | |
| Total fat | 2.5 g | 3% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 14.9 g | 5% |
| Fiber | 2.9 g | 10% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 92 kcal |
| 1 piece (thin) | 25 g | 39 kcal |
| 1 piece (small) | 35 g | 54 kcal |
| 1 cup (shredded) | 85 g | 131 kcal |
| 1 piece (large) | 90 g | 139 kcal |
| 100 g | 100 g | 154 kcal |
| 2 piece (double) | 120 g | 185 kcal |
| 1 serving (large) | 150 g | 231 kcal |
Calculated from 154 calories per 100 g.
Zucchini carrot oat flatbread is made by mixing grated zucchini and carrot with oats, then cooking the mixture in a pan or oven. Squeeze excess liquid from the vegetables first so the mixture holds together and cooks evenly.
Zucchini carrot oat flatbread is built around zucchini, carrot, and oats. Some recipes add an egg or another binder to help the mixture hold its shape, while salt and herbs or spices can be adjusted to taste.
To keep zucchini carrot oat flatbread from falling apart, squeeze the grated vegetables thoroughly and let the oat mixture sit before cooking. If it still feels loose, add a little more oats and wait until the underside sets before flipping.
Yes, rolled oats work in zucchini carrot oat flatbread. For a smoother, more cohesive texture, pulse them into oat flour first; leaving them whole gives the flatbread more texture and may require extra resting time to absorb moisture.
Yes, zucchini carrot oat flatbread can be made without eggs. Squeeze the vegetables well, let the oats absorb moisture, and cook smaller portions so they are easier to turn; a plant-based binder can help if the mixture remains crumbly.
Zucchini carrot oat flatbread can be cooked either in a pan or in the oven. A pan is convenient for individual rounds, while the oven works well for spreading the mixture into a larger sheet and cutting it into portions afterward.
Yes, zucchini carrot oat flatbread can be used as a wrap if it is cooked thinly and allowed to cool slightly before filling. Choose fillings that are not too wet, and fold it gently to reduce the chance of cracking.
Store cooked zucchini carrot oat flatbread in a covered container in the refrigerator once it has cooled. Reheat it in a pan or oven rather than leaving it sealed while warm, which can trap steam and make it soft.
Yes, zucchini carrot oat flatbread freezes well when fully cooked and cooled. Place baking paper between pieces before packing so they separate easily, then thaw and reheat in a pan to bring back some of their texture.
Serve zucchini carrot oat flatbread with yogurt dip, eggs, cheese, hummus, or a salad. It also works alongside soup or as a base for a simple filled wrap; keep wet toppings modest so the flatbread does not turn soggy.
Vitamins
Vitamin A
219µg · 24% DV
Biotin
3µg · 10% DV
B1
0.1mg · 8% DV
Vitamin K
7.2µg · 6% DV
Minerals
Manganese
0.66mg · 29% DV
Phosphorus
93mg · 13% DV
Selenium
6.6µg · 12% DV
Copper
0.08mg · 9% DV
Sodium
126mg · 5% DV
Potassium ⭐
153mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Zucchini carrot oat flatbread is a modern, vegetable-forward flatbread rather than a traditional regional bread. Grated zucchini and carrot are combined with oats and cooked into a thin, flexible round; the vegetables keep it moist while the oats give it a heartier texture. Serve it warm with eggs or cheese at breakfast, use it as a wrap, or pair it with soup or a salad for lunch. Its nutritional character is more fibre-rich than a plain flour flatbread, with 4.9 g of fibre per 100 g. For a lighter meal, keep added oil modest and fill it with fresh vegetables and a simple protein.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.42g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.