Sirloin, Mushroom & Zucchini Flatbreads
with White Sauce, Mozzarella & Grape Tomatoes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
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.
Ingredients
12 ounce
Sirloin Steak
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Zucchini
4 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
¼ ounce
Chives
1 teaspoon
Chili Flakes
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Halve tomatoes lengthwise. 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 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
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 baking 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 pan used for mushrooms 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 roasted garlic is done, carefully transfer to a cutting board and roughly chop.
Heat broiler to high.
Evenly top flatbreads with sauce, roasted garlic, mushrooms, 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.
