Chicken Sausage & Zucchini Flatbreads

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Place foil packet with garlic on same sheet. • Roast on top rack until zucchini is browned, 12-15 minutes.

• While veggies roast, heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Once veggies are done, transfer to a second plate. Carefully wipe off any excess oil from sheet; place flatbreads on sheet. • Drizzle each flatbread with oil; toast on top rack until lightly golden, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks.)

• While flatbreads toast, transfer roasted garlic to a cutting board; mash with the back of a fork. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for sausage over medium-high heat. Add flour and cook, whisking constantly, until lightly browned, 30 seconds. • Whisk in cream cheese, roasted garlic, lemon zest, ½ cup water, ½ tsp sugar, and juice from half the lemon (1 cup water, 1 tsp sugar, and juice from whole lemon for 4) until combined. Simmer until thickened, 1-2 minutes. (TIP: If sauce seems too thick, add more water a splash at a time.) Turn off heat. Season with salt and pepper.