zucchini flatbread.

nothing delights me more right now than food, and since i don’t get paid until this weekend, i’ve been staying away from shopping. : )

Zucchini Flatbread

(recipe adapted from here)

  • Nonstick vegetable oil spray
  • 1 10-ounce tube refrigerated pizza dough, or one sheet puff pastry, thawed
  • 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
  • 3/4 cup finely grated Parmesan cheese, divided
  • 3 tablespoons chopped fresh Italian parsley or chopped fresh basil, divided
  • 1 small red onion
  • 1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
  • Olive oil

Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. (If using puff pastry, roll dough out to make thinner). Spread herb cheese over dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley or basil.  Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Repeat until all veggies are used. Brush vegetables with oil; sprinkle with salt and pepper. Sprinkle with the remainder of the parmesan. Bake bread until puffed and deep brown at edges, about 20-24 minutes. Sprinkle with 1 tablespoon parsley or basil.

*I have made this several times, and honestly, have not always used the Alouette cheese. As a substitute I have mixed cream cheese with herbs and it’s come out just as good. Also, I didn’t bother making rows of zucchini and onions…I pretty much just threw it all on!



Filed under eat

2 responses to “zucchini flatbread.

  1. wow! added it to the menu for next week! thanks

    • Cara,
      I’m going to edit the recipe. It’s really less complicated than this…I just rolled out the dough, spread the cheese, and laid the veggies down in no particiular order. It’s delish.

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