Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 flatbread)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

489 calories; calories from fat 29%; fat 15.6g; saturated fat 5.5g; mono fat 4.9g; poly fat 3.8g; protein 20.1g; carbohydrates 68.5g; fiber 4.6g; cholesterol 23mg; iron 5.4mg; sodium 844mg; calcium 248mg.
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