Roasted Garlic & Veggie Flatbreads

• Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning, 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 tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning (you’ll use the rest later), salt, and pepper. Set aside to marinate. • 4 SERVINGS: Use 2 tsp Italian Seasoning with both zucchini and tomatoes.

• Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. • Leaving foil packet with garlic on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. • Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes. • 4 SERVINGS: Divide between 2 baking sheets and toast on top and middle racks; swap rack positions halfway through toasting.

• While flatbreads toast, melt 1 TBSP butter in a large pan over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. • Reduce heat to medium low and whisk in cream cheese and ½ cup water until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat. • 4 SERVINGS: Use 2 TBSP butter and 1 cup water.

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