Zucchini Feta Breakfast Socca with Mint

Socca is a chickpea flour flatbread that can make a savory breakfast base. This version is topped with cooked zucchini, feta, and mint, giving the warm bread a combination of soft vegetables, tangy cheese, and fresh herbs. The batter benefits from a rest before cooking, so it is useful to mix it before preparing the topping. A hot ovenproof skillet helps the thin flatbread set and develop browned edges. For two servings, gather one half cup of chickpea flour, one half cup of water, two teaspoons of olive oil for the batter and skillet, one small zucchini, one additional teaspoon of oil for the zucchini, one ounce of feta, and one tablespoon of chopped mint. Black pepper is optional. Whisk the chickpea flour and water until smooth, stir in one teaspoon of oil, and let the batter rest for about twenty minutes. Break up dry flour pockets before the rest rather than hoping they disappear in the oven. Heat the oven to 450 degrees Fahrenheit with an eight-inch ovenproof skillet inside. Use a skillet and handle rated for that temperature. While it heats, cut the zucchini into thin half-moons. Cook them in the additional teaspoon of oil in a separate pan until tender and lightly browned. Let excess moisture evaporate so the topping will not wet the finished flatbread. Crumble the feta and chop the mint while the zucchini cooks. Carefully remove the hot skillet with appropriate oven protection and coat it with the remaining teaspoon of oil. Pour in the rested batter, tilting gently if needed to spread it. Return the skillet to the oven and bake until the surface is set and the edges are golden, beginning to check around twelve minutes. The center should no longer look like raw batter. Keep the handle protected after removal because it remains hot even when the flatbread is ready. Loosen the socca carefully and move it to a board or plate. Add the zucchini, feta, and mint, then cut into wedges. Serve warm. A thin crisp edge and softer center are expected; it does not need to behave like a thick pizza crust. If the first wedge breaks, use a wider spatula for the remaining pieces rather than leaving the bread to dry in the hot pan. Chickpea flour contributes a legume component, feta adds dairy, and zucchini provides vegetables. Exact nutrition depends on ingredients and serving size, so no numerical totals are assumed. Pair the wedges with another breakfast food if desired. This is a Mediterranean-inspired preparation, not a claim that every regional version uses these toppings or that the dish creates a particular health result. For advance preparation, cook the zucchini and refrigerate it after prompt cooling. Mix the batter close enough to cooking that its rest fits your morning schedule. Refrigerate leftovers promptly and reheat thoroughly; add fresh mint after reheating for a brighter finish. The important details are a smooth rested batter, an appropriately hot skillet, and a topping that has already released its extra moisture.