Cheesy Mushroom & Zucchini Flatbreads

Name: Cheesy Mushroom & Zucchini Flatbreads with Creamy Chive Sauce & Lemon
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 tablespoon Cream Cheese; 4 ounce Button Mushrooms; 1 unit Zucchini; 1 teaspoon Garlic Powder; ¼ ounce Chives; 1 unit Tomato; 1 unit Lemon; 2 unit Flatbreads; ½ cup Italian Cheese Blend; Salt; Pepper; 3 teaspoon Cooking Oil

with Creamy Chive Sauce & Lemon

Recipe Development TeamPublished on March 25, 2024

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In this veggie-topped version of a white pizza, crispy flatbreads are spread with a quick homemade creamy chive sauce and topped with golden-brown sautéed mushrooms and zucchini, fresh tomato, and a blend of easy-melting Italian cheeses. Sprinkle with fresh chopped chives and a bright squeeze of lemon juice, and dig right in!

Tags:

Veggie

•Calorie Smart

•Quick

•New

Allergens:

Milk

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 tablespoon

Cream Cheese

(Contains: Milk)

4 ounce

Button Mushrooms

1 unit

Zucchini

1 teaspoon

Garlic Powder

¼ ounce

Chives

1 unit

Tomato

1 unit

Lemon

2 unit

Flatbreads

(Contains: Gluten, Sesamzaad)

½ cup

Italian Cheese Blend

(Contains: Milk)

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories500 kcal

Fat22 g

Saturated Fat8 g

Carbohydrate63 g

Sugar10 g

Dietary Fiber5 g

Protein20 g

Cholesterol30 mg

Sodium860 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

•Whisk

•Aluminum Foil

•Baking Sheet

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. • Add zucchini, garlic powder, a pinch of salt, and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.

• While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. • In a second small bowl, whisk together softened cream cheese and half the chives until smooth.

• Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)

• Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. • Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! • Transfer flatbreads to a cutting board and slice into quarters.