Cheesy Mushroom & Zucchini Flatbreads
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Cheesy Mushroom & Zucchini Flatbreads

Cheesy Mushroom & Zucchini Flatbreads

with Creamy Chive Sauce & Lemon

In this veggie-topped version of a white pizza, crispy flatbreads are spread with a quick homemade creamy chive sauce and topped with golden-brown sautéed mushrooms and zucchini, fresh tomato, and a blend of easy-melting Italian cheeses. Sprinkle with fresh chopped chives and a bright squeeze of lemon juice, and dig right in!

Tags:
Veggie
Calorie Smart
Quick
Family Friendly
Allergens:
Milk
Wheat
Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

6 tablespoon

Cream Cheese

(Contains Milk)

4 ounce

Button Mushrooms

1 unit

Zucchini

1 teaspoon

Garlic Powder

¼ ounce

Chives

1 unit

Tomato

1 unit

Lemon

2 unit

Flatbreads

(Contains Wheat, Sesame)

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories580 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber5 g
Protein22 g
Cholesterol45 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Small Bowl
Whisk
Aluminum Foil
Baking Sheet

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch-thick half-moons.

Cook Veggies
2

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. • Add zucchini, garlic powder, a pinch of salt, and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.

Finish Prep & Mix Cream Cheese
3

• While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. • In a second small bowl, whisk together softened cream cheese and half the chives until smooth.

Toast Flatbreads
4

• Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)

Finsh Flatbreads
5

• Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. • Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! • Transfer flatbreads to a cutting board and slice into quarters.

Serve
6

• Divide flatbreads between plates. Garnish with remaining chives and a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

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