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Zucchini Flatbreads

Zucchini Flatbreads

with Balsamic Onions, Olives, and Walnuts

This recipe is all about the technique: here, you’ll be practicing cutting zucchini into paper-thin ribbons with a vegetable peeler. When baked into this toasty flatbread, they’ll make for a picture-perfect presentation that’s aided by the brilliant colors of the red onions and black olive rings.

Tags:
Veggie
Allergens:
Wheat
Sesame
Milk
Tree Nuts

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

2 unit

Flatbreads

(Contains Wheat, Sesame)

1 unit

Zucchini

1 ounce

Black Olives

4 ounce

Ricotta Cheese

(Contains Milk)

1 teaspoon

Dried Thyme

1 ounce

Walnuts

(Contains Tree Nuts)

3 ounce

Mixed Greens

1.5 ounce

Sun-Dried Tomatoes

2 tablespoon

Balsamic Vinegar

1 jar

Dijon Mustard

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories682 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate67 g
Sugar18 g
Dietary Fiber7 g
Protein24 g
Cholesterol19 mg
Sodium995 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

Peeler
Pan
Small Bowl
Baking Dish
Large Bowl

Instructions

Preheat and prep
1

Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice red onion. Trim ends from zucchini, then peel on all sides into ribbons with a vegetable peeler, stopping before you reach seedy core. Discard core. Slice olives into rounds. Thinly slice sun-dried tomatoes.

Caramelize onions
2

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add onion and 1 TBSP balsamic vinegar. Cook until caramelized, 3-5 minutes, stirring occasionally. Remove from heat.

Make ricotta sauce
3

Stir thyme into ricotta in a small bowl. Season generously with salt and pepper.

Assemble flatbread
4

Place flatbreads on a lightly oiled baking sheet. Spread ricotta sauce on each flatbread in a thin layer. Top with zucchini, olives, sun-dried tomatoes, caramelized onions, and walnuts. Bake until zucchini is crisp and flatbreads are lightly browned, 10-12 minutes.

Prep salad
5

Combine 1 tsp Dijon mustard and 1 TBSP balsamic vinegar in a large bowl. Whisk in a drizzle of olive oil and season with salt and pepper. Add mixed greens and toss to combine.

Finish and plate
6

Slice flatbreads into quarters. Serve with salad.