Zucchini, Walnut, and Blue Cheese Flatbreads

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4 servings (serving size: 1 flatbread)


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Olive oil-flavored cooking spray
5 cups thinly sliced zucchini (about 4 zucchini)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup thinly sliced green onions
1/4 cup chopped walnuts
2/3 cup part-skim ricotta cheese
1/2 cup (2 ounces) crumbled blue cheese
2 tablespoons chopped fresh or 2 teaspoons dried oregano


Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.

Preheat oven to 475°.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, salt, and pepper; sauté 8 minutes. Add onions and walnuts; sauté 1 minute.

Combine ricotta cheese and blue cheese in a small bowl.

Divide half of zucchini mixture evenly among 4 flatbread dough ovals; dot evenly with cheese mixture. Top with remaining zucchini mixture and oregano. Bake at 475° for 15 minutes.

Created date

July 1999

Nutritional Information

Calories 489
Caloriesfromfat 29 %
Fat 15.6 g
Satfat 5.5 g
Monofat 4.9 g
Polyfat 3.8 g
Protein 20.1 g
Carbohydrate 68.5 g
Fiber 4.6 g
Cholesterol 23 mg
Iron 5.4 mg
Sodium 844 mg
Calcium 248 mg