Roasted Garlic & Zucchini Flatbreads
with White Sauce, Mozzarella & Grape Tomatoes
- Wheat
- Milk
- Sesame
Move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy white sauce we just can’t get enough of. We top it off with melty mozzarella and roasted garlic, plus tender zucchini and juicy marinated tomatoes. Sprinkle with chives and chili flakes if you like a little zip, then sit back and enjoy. Pizza night just got a major upgrade.
Ingredients
1 unit
Zucchini
1 clove
Garlic
1 tablespoon
Italian Seasoning
1 tablespoon
Flour
(Contains: Wheat)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
4 ounce
Grape Tomatoes
¼ ounce
Chives
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1 teaspoon
Garlic Powder
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into ½-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.
• Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet. • Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes. • Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) Set aside to marinate.
• Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. • Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) • Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
• While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) 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 (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
• 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.
• Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. • Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tasty combination of roasted veggies, cheese, and garlicky white sauce, though some found it a bit bland.
- Ease of prep: While delicious, several noted it took longer to prepare than expected with multiple steps and pans.
- Suggestions: Consider pre-toasting the flatbread, adding more cheese, and adjusting garlic roasting time to avoid burning 🍕.
- Portions: Some felt it was light for a full meal; try adding a side salad or extra protein to make it more filling.
- Customization: Many enjoyed adding their own toppings like chicken, shrimp, or extra veggies to personalize the flatbread.
Reviews from our home cooks
We thought this flatbread was great and felt more "pizza-y" than other flatbreads offered. The garlic white sauce was really nice, and the tomatoes and zucchini provided freshness and nice textures. My only complaint is that it was more time-consuming than I expected.
The flatbreads turned out perfect! The sauce spread nicely on the toasted flatbread, the zucchini and tomato looked colorful and appetizing! The garlic was very soft after roasting. I recommend chopping the fresh garlic and cooking it with the herbs in
This flatbread recipe is super delicious. The roasted garlic really sent it over the top. The homemade sauce was delicious. This recipe has plenty of room for customization so please the whole family!
Tasted wonderful. I simplified preparation by cooking zucchini and garlic in a pan before cooking the sauce in the same pan. The flatbread crisped up well without pre baking. All in all kept the baking sheet tidier which minimized mess. The zucchini cooked faster in the pan which saved time.
Great. Flavorful satisfying and simple to execute. Hanging onto this recipe card for future use. I thought the high water content of zucchini+tomato would be an issue for a flatbread, but it wasn't. It was delicious & perfect even LOADED up with lots of sauce & veg. Very yummy.
Not sure why the zucchini and garlic needed to be roasted. It was delicious with all the other ingredients raw on the flatbread with all the other ingredients and baked 5 minutes then broiled for 2 minutes. And used part of a jar of Alfredo sauce with the Italian herbs added instead of the hassle y'all recommended for the sauce. It took one third of the time and effort and I've made this recipe before as you instructed, and the results were indiscernible.
Roasting one clove of garlic and roasting the zucchini would have been a waste of time so the garlic, zucchini and tomatoes were all marinated/seasoned then cooked in a skillet and added to the flatbread. Definitely need more cheese for two flatbreads. The sauce was improved after I added the crushed pepper.
Tasty, but felt a little heavy with the white sauce. This would be one we'd select off and on, but not regularly. Btw, given the amount of toppings (lots of zucchini and tomatoes), we could have made a third flatbread...maybe add a third in the box? We received just one garlic clove that was the size of a pinky nail, too, so we roasted a couple more of our own.
This was absolutely delicious! It was the perfect combination of flavors and the roasted garlic really made this flatbread extra special!
We always order your zucchini/tomato flatbreads, although we prefer the lemony-ricotta one. I don't roast the garlic in this recipe, just chop it up and marinate with the tomatoes. I always add extra tomatoes or zucchini.
