Shimeji & Heirloom Zucchini Flatbreads
with Chive Oil & Balsamic Glaze
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
Top-drawer toppings give these flatbreads the edge. Shimeji mushrooms are just the right size for nibbling alongside heirloom zucchini sautéed with garlic. The ricotta base is double drizzled: it gets a tangy-sweet balsamic glaze and herby green quick-made chive oil.
We will send you:
- 1 Garlic clove
- 6g Chives (or garlic chives)
- 150g Shimeji mushrooms
- 1 Heirloom zucchini
- 15g Balsamic glaze
- 100g Ricotta
- 2 Naan
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
28 g
Saturated Fat
7 g
Sodium
1120 mg
Total Carb
69 g
Sugars
12 g
Protein
17 g
Fibre
4 g
Preparation
Mise en place
- Mince the garlic.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Thinly slice the chives; place in a small bowl.
- Medium-dice the zucchini.
- In a second small bowl, combine the ricotta, ½ the spices and S&P.
Make the chive oil
- In a large pan, heat 2 tbsp olive oil (double for 4 portions) on medium-high.
- Once warm, transfer to the bowl of chives; season with S&P.
- Reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of olive oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms, zucchini, remaining spices and S&P.
- Sauté, 4 to 5 min., until nicely browned and tender.
Assemble & broil the flatbreads
- Preheat the oven to broil.
- Arrange the naan on a foil-lined sheet pan.
- Spread with the ricotta.
- Top with the vegetables.
- Broil, 3 to 5 min., until beginning to brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates.
- Drizzle with the chive oil and balsamic glaze. Bon appétit!
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