Zucchini And Olive Flatbread Recipes

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS

Steps:

• 1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
• 2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

ROSEMARY AND OLIVE OIL FLATBREAD

Steps:

• Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 1/2 tablespoons salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes.
• Return dough to mixer; mix until it is smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight.
• Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 1/2 hours. Place a pizza stone or baking sheet in cold oven.
• Preheat oven to 500 degrees. Divide the dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil.
• Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

OLIVE OIL ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Butter an 8-inch loaf pan.
• In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
• Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
• Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
• Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

CHEESY ZUCCHINI & ONION FLATBREAD

Steps:

• Preheat oven to 400°.
• Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
• Unroll dough onto parchment paper.
• Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
• Sprinkle with 1/2 Parmesan and 2 T parsley.
• Using parchment paper as aid, fold the dough over filled half *do not seal edges.
• Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
• Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
• Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
• Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
• Bake until the bread is puffed up & golden brown, about 24 minutes.
• Sprinkle with1 T parsley before serving.