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Summer Flatbreads with Cheesy Zucchini & Pesto Tomatoes
2 or 4 Serving Dinner

Summer Flatbreads

with Cheesy Zucchini & Pesto Tomatoes

Tags: High-Protein Soy-Free Less Prep Bone Health
SERVINGS
PREP & COOK TIME
15 min
CALORIES
640
FAT
32g
CARBOHYDRATES
73g
PROTEIN
19g

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INGREDIENTS

  1. 2 flatbreads
  2. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  3. 1 zucchini, thinly sliced into rounds
  4. 2 oz vegan shredded mozzarella
  5. 4 oz grape tomatoes, halved
  6. 2 oz vegan basil pesto
  7. 2 tsp olive oil*
  8. Salt and pepper*
  9. *Not included
  10. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  11. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, pine nut), wheat
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
640
FAT
32g
CARBOHYDRATES
73g
PROTEIN
19g

Get Recipes Delivered

INSTRUCTIONS

1
Make the flatbreads

Position oven rack in the middle and set oven to broil on high. Place the flatbreads on a baking sheet and broil the flatbreads until just starting to crisp, 1 to 2 minutes. Remove from the oven and flip the flatbreads over. Spread cashew cheese evenly between broiled flatbreads and top with zucchini and mozzarella. Drizzle each flatbread with 1 tsp olive oil and sprinkle with salt and pepper. Return to the oven and broil until zucchini is tender and flatbread edges are golden brown, 2 to 3 minutes. TIP: All broilers are different; watch the flatbreads carefully to ensure they don’t burn.

2
Finish and serve

Add tomatoes, pesto, and a pinch of salt and pepper to a small bowl and stir to combine. Place the summer flatbreads with cheesy zucchini on plates. Cut into quarters and top with pesto tomatoes. Enjoy!

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