Zucchini, Walnut, and Blue Cheese Flatbreads

3 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 flatbread)
July 1999
RECIPE BY Cooking Light

Ingredients

  • Flatbread Dough
  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

Preheat oven to 475°.

Step 3

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.

Step 4

Combine ricotta cheese and blue cheese in a small bowl.

Step 5

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.

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Ratings & Reviews

sukeedog's Review

tara31
February 15, 2014
N/A

tara31's Review

Diplocook
August 02, 2009
I didn't have time to make the flatbread, so I used whole wheat pitas cut in half. The combination of flavors was great! Cooked on the grill with CL Grilled Eggplant Stacks and Grilled Grouper with Basil-Lime Pistou.

Diplocook's Review

sukeedog
July 10, 2009
I agree with the others - what a terrific recipe! It's not quick, but certainly a delicious medley of flavors. Next time I'd perhaps add a bit of garlic to the ricotta. The crust is superb! Crusty and thin. I will use this crust recipe for all pizzas from now on.