HelloFresh
Zucchini Flatbreads
with Balsamic Onions, Olives, and Walnuts
Read more
This recipe is all about the technique: here, you’ll be practicing cutting zucchini into paper-thin ribbons with a vegetable peeler. When baked into this toasty flatbread, they’ll make for a picture-perfect presentation that’s aided by the brilliant colors of the red onions and black olive rings.
Tags:Egg-FreeVegetarian
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

Red Onion

2 unit

Flatbread

(ContainsWheat)

1 unit

Zucchini

1 ounce

Black Olives

4 ounce

Ricotta

(ContainsMilk)

1 teaspoon

Dried Thyme

1 ounce

Walnuts

(ContainsNuts)

3 ounce

Mixed Greens

1.5 ounce

Sun-Dried Tomatoes

2 tablespoon

Balsamic Vinegar

1 jar

Dijon Mustard Glass Jar

unit

Salt*

unit

Pepper*

1 tablespoon

Olive Oil*

Nutrition Values/ per serving
Nutrition Values/ per serving
Calories682 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate67 g
Sugar18 g
Dietary Fiber7 g
Protein24 g
Cholesterol19 mg
Sodium995 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Peeler
Pan
Small Bowl
Baking Dish
Large Bowl
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice red onion. Trim ends from zucchini, then peel on all sides into ribbons with a vegetable peeler, stopping before you reach seedy core. Discard core. Slice olives into rounds. Thinly slice sun-dried tomatoes.

2

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add onion and 1 TBSP balsamic vinegar. Cook until caramelized, 3-5 minutes, stirring occasionally. Remove from heat.

3

Stir thyme into ricotta in a small bowl. Season generously with salt and pepper.

4

Place flatbreads on a lightly oiled baking sheet. Spread ricotta sauce on each flatbread in a thin layer. Top with zucchini, olives, sun-dried tomatoes, caramelized onions, and walnuts. Bake until zucchini is crisp and flatbreads are lightly browned, 10-12 minutes.

5

Combine 1 tsp Dijon mustard and 1 TBSP balsamic vinegar in a large bowl. Whisk in a drizzle of olive oil and season with salt and pepper. Add mixed greens and toss to combine.

6

Slice flatbreads into quarters. Serve with salad.

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