Directions: |
Directions:1. Prep:
Adjust rack to top position and preheat oven to 450 degrees
Trim and halve zucchini lengthwise; slice crosswise into 1/4 inch thick half-moons
Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and
season with salt and pepper; Cinch into a packet
Halve tomatoes
Mince chives
2. Roast and Marinate
Toss Zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian seasoning, salt and pepper.
Place garlic packet on same sheet
Roast on top rack until it’s browned and tender (12-15 minutes)
Place tomatoes in a medium bowl, toss with a drizzle of olive oil, 1 tsp Italian seasoning, slaw and pepper
Set aside to marinate
3. Toast Flatbreads
Once zucchini is tender, transfer to the bowl with the tomatoes; toss to combine
Leave garlic packet on sheet and wipe off any excess oil on the baking sheet
Place flatbreads on the sheet
Return to top baking rack until flatbreads are lightly toasted and garlic is softened (5-7 minutes)
4. Make Sauce
Melt 1 TBSP butter in a large pan over medium-heat
Add flour, garlic powder and remaining Italian seasoning to the pan
Whisk constantly until lightly browned (30 seconds)
Reduce heat to medium low and whisk in cream cheese and 1/2 cup water until melted and combined.
Season with salt and pepper
SImmer until thickened (1-2 minutes)
Remove pan from heat
5. Assemble Flatbreads
Once garlic is done, carefully transfer to a cutting board and roughly chop
Heat broiler to high
Evenly top flatbreads with sauce, roasted garlic, and veggies.
Sprinkle with mozzarella
6. Finish and Serve
Broil flatbreads until cheese melts (1-2 minutes)
Slice flatbreads into pieces; sprinkle with chives and chili flakes |
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