Garlicky White Sauce Flatbreads

Toss zucchini on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet. Roast on top rack until zucchini is browned and tender, 12-15 minutes. Meanwhile, place tomato in a medium bowl and toss with 1 tsp Italian Seasoning (2 tsp for 4; you’ll use the rest later), salt, and pepper; set aside.

Once zucchini is tender, transfer to bowl with tomato; toss to combine. Keeping garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on sheet, then return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes. (For 4 servings, divide flatbreads between 2 sheets; roast on top and middle racks.)

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add garlic powder, remaining Italian Seasoning, and 1 TBSP flour (2 TBSP for 4). Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. (If sauce clumps, continue whisking and adding splashes of water until smooth.) Remove from heat.

Once roasted garlic is done, carefully transfer cloves to a cutting board and roughly chop. Evenly top toasted flatbreads with white sauce, roasted garlic, and veggies. Sprinkle with mozzarella.