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

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.

Tags: High-Protein Soy-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
10 min
CALORIES
660
FAT
34g
CARBOHYDRATES
70g
PROTEIN
20g

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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 shredded mozzarella cheese
  5. 3/4 cup grape tomatoes, halved
  6. 1/4 cup vegan basil pesto
  7. 2 tsp olive oil
  8. Salt & 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 nuts (cashew, pine nut), wheat
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
10 min
CALORIES
660
FAT
34g
CARBOHYDRATES
70g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Make the flatbreads

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.)

2
Finish and serve

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!

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