Two-Zucchini & Goat Cheese Flatbreads
with Creamy Basil Pesto
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Sometimes you want to play with your food, and we can get behind that. Layer naan with mascarpone and basil, cover with seared discs of yellow and green zucchini, and then top with goat cheese. Fast and fun, for a midweek fix.
We will send you:
- 1 Heirloom zucchini
- 15ml Basil pesto
- 1 Yellow zucchini
- 2 Garlic cloves
- 30ml Mascarpone
- 60g Goat cheese
- 2 Naan
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Cashews • Milk • Sesame • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Small pan
Total Fat
25 g
Saturated Fat
9 g
Sodium
1110 mg
Total Carb
65 g
Sugars
8 g
Protein
20 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Thinly slice both types of zucchini crosswise.
- In a small bowl, combine the mascarpone, pesto and ½ the spices.
Sear the zucchini
- In a small pan, heat a drizzle of oil on medium.
- Add the zucchini (working in batches if necessary) and garlic.
- Sear, 1 to 2 min. per side, until beginning to soften; season with the remaining spices and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Spread with the mascarpone-pesto mixture.
- Top with the zucchini and goat cheese.
- Bake on the middle oven rack, 4 to 6 min., until the cheese has melted.
- Switch the oven to broil, 1 to 2 min., until beginning to brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
