Mushroom & Zucchini Flatbreads
with Baby Greens Salad & White Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Round out the week with a satisfying vegetarian supper that’s soft and crisp in all the right places. Naan bread is your trusted ally as you get these flatbreads started, loading each portion with mozzah and tomatah. Top that with sliced mushrooms gently sautéed in garlic and rounds of zucchini zinged with a little vinegar. An airy salad of leafy greens and white balsamic is a classic counterpoint.
We will send you:
- 170g Mushrooms
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Zucchini (green, yellow or heirloom)
- 60ml White balsamic vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Whisk
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
5 g
Sodium
1730 mg
Total Carb
75 g
Sugars
10 g
Protein
23 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Very thinly slice the zucchini and mushrooms. Mince the garlic. In a small bowl, combine the tomato sauce and ½ the garlic. In a medium bowl, combine the zucchini, ¼ of the vinegar and S&P.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan. Spread with the tomato sauce, leaving about ½ inch free around the edge. Sprinkle with the cheese and ½ the spices. Bake, 8 to 10 min., until the naan are golden brown.
Sauté the mushrooms
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 5 min., until beginning to brown. Add the remaining garlic and sauté, 1 to 2 min., until the mushrooms have browned and the garlic is fragrant; season with the remaining spices and S&P.
Make the salad
In a large bowl, whisk the remaining vinegar, 3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens; toss well.
Finish & serve
Transfer the flatbreads to a cutting board. Top with the mushrooms, zucchini (drain before adding) and S&P. Cut into wedges. Divide the flatbreads between your plates. Serve the salad on the side. Bon appétit!
