Cheesy Zucchini Flatbread
A yummy summer appetizer or quick dinner - this Cheesy Zucchini Flatbread is made with dairy-free cheese and zucchini slices!
Ingredients
- 1 tablespoon oil I used avocado oil
- 1 medium zucchini sliced in 1/4" rounds
- 1 medium yellow squash sliced in 1/4" rounds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 pre-made flatbread see notes
- 6 ounces dairy-free Boursin see notes
- pickled onions optional, for serving
- fresh oregano optional, for serving
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in a skillet over medium heat. Add the zucchini, squash & dry seasonings. Cook until slightly tender (about 5 minutes), stirring frequently - see notes. Set aside.
- Place the flatbread dough on a baking sheet. Spread the Boursin out in an even layer on the dough. Top with the zucchini slices and place in the oven for 8 minutes, or until the cheese is melted and the crust is crispy.
- Remove from the oven, top with pickled onions & oregano and cut into slices.
Video
Notes
- I get the dairy-free Boursin at Trader Joe's. You could also sub vegan cream cheese or shredded vegan mozzarella.
- I got my flatbread crust at Trader Joe's. You could also use another pre-made pizza dough, naan or pita. If you chose to use uncooked pizza dough, I would par-bake the dough for 8 minutes before adding the toppings and putting it back in the oven.
- When cooking the zucchini there is no need to be perfect. I just wanted to get a slight char on them. If you slice your zucchini on the thinner side you will need even less cook time. You just don't want them to overcook - you want them to keep their shape and not shrivel.
Nutrition
Calories: 301kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g