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Wash and grate the zucchinis and potato. Place them in a large mixing bowl.
Dice the cherry tomatoes and onion, then add them to the bowl with the grated zucchini and potato.
Sprinkle the flour and salt over the vegetables. Mix everything together thoroughly. The batter should be thick; if it feels too wet, sprinkle in more flour until you achieve a consistent texture.
Preheat your oven to 200°C (400°F).
Generously oil a baking tray.
Pour the vegetable batter onto the tray, spreading it out evenly. Drizzle with some olive oil.
Bake in the preheated oven for 50-60 minutes, or until the edges are crispy and the top is golden brown.
Allow the flatbread to cool slightly before slicing. It's best enjoyed warm or at room temperature. This versatile dish can serve as a delightful light lunch or as an appetizing side.
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