Summer Flatbreads
with Cheesy Zucchini & Pesto Tomatoes
We top our favorite flatbreads with garlicky, creamy cashew cheese, tender zucchini, and melted vegan mozzarella. Fragrant basil pesto and juicy grape tomatoes brighten these savory, high-protein pies.
INGREDIENTS
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 zucchini, thinly sliced into rounds
- 2 oz vegan mozzarella
- 4 oz grape tomatoes, halved
- 1/4 cup vegan basil pesto
- 2 tsp olive oil*
- Pepper*
- Salt*
INSTRUCTIONS
Move oven rack to middle position and set oven to broil on high. Place flatbreads on baking sheet and broil until just starting to crisp, about 1 minute. Flip flatbreads over and spread cashew cheese evenly between flatbreads. Top with zucchini and mozzarella. Drizzle each flatbread with 1 tsp olive oil and sprinkle with salt and pepper. Return to 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.)
Stir together tomatoes, pesto, and a pinch of salt and pepper in small bowl. Cut summer flatbreads with cheesy zucchini into quarters and transfer to serving plates. Top with pesto tomatoes. Enjoy!
SIMILAR RECIPES
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
Spinach Artichoke Grilled Cheese Sandwiches with Hot Pepper Mayo & Oregano Fries
Sweet Potato Flatbreads with Roasted Grapes & Cashew Cheese
Tomato Zucchini Fritters with Butter Bean Succotash & Aioli
Mushroom Bulgur Soup with Baby Kale & Lemon Cream
