I recently found an easy-to-understand step-by-step tutorial via wiki-How that shows how to properly prep zucchini and other squash that lets me enjoy their Summer fresh flavor on the coldest of Winter days! However, for now? I'm taking advantage of economical, in-season zucchini to create lots of great dishes...like my Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle. These veg-friendly flatbreads are super simple to make and bursting with flavor -- perfect for busy weeknight dinners!
Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle
- 2 individual naan flatbreads [NOTE: I used frozen garlic flavored naan]
- 2/3 cup basil pesto
- 10-12 grape tomatoes, sliced in half lengthwise
- 1 small zucchini, thinly sliced
- 1/4 cup thinly sliced shallot
- 2 ounces chevre (or other soft, mild goat cheese)
- Olive oil for drizzling
- Flake sea salt
- Fresh ground black pepper
- 1 cup balsamic vinegar, cooked in a non-stick saucepan over medium heat until thickened, syrupy, and reduced by half
Directions:
Step 1: Preheat oven to 400. Place parchment on a rimmed baking sheet. Lay the flatbreads on the pan and top each with 1/3 cup of the pesto. Spread the pesto in an even layer on the flatbread base. Alternate the tomato halves and sliced zucchini on top of the pesto. Scatter the sliced shallots among the veggies.
Step 3: Bake the flatbreads for 10-15 minutes, until the veggies are cooked and the tomatoes begin to wrinkle. Turn the heat to broil and carefully monitor. Broil just until the naan is golden-brown on the edges and the cheese begins to bubble. Just before serving, drizzle each flatbread with the reduced balsamic glaze.

Condiments
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Garden Rice by Basic N Delicious
- Pickled Asian Vegetables by A Mind Full Mom
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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