Marinated Zucchini Flatbread
Marinated Zucchini Flatbread
By Mueller Market Chef Julia Whitehorn
Ingredients:
2 large zucchini (B5 Farm)
1 pint of tomatoes (Vermillion Farms)
Garlic and Herb Cashew Cheese (Nut Monkey)
“Power Greens” micro greens (Joe’s Microgreens)
Flatbread(s) of choice (Lamba’s Royal Indian Foods, Yallatizers)
4 tbs Balsamic vinegar
1/3 cup Olive oil
Sea Salt
Black Pepper
Red pepper flakes
Italian seasoning blend
Directions
Using a mandolin (or manually), thinly slice thin zucchini, roughly dice a handful of tomatoes, and add to bowl
Lightly mix the marinade ingredients together, then combine with the bowl of prepared veggies
Let mixture sit for at least 8-10 minutes while you prepare the flatbread.
In a large pan, lightly toast flatbread on each side for 1-2 minutes until firm and slightly toasty. Repeat with number of flatbreads desired.
Spread a thick layer of cashew cheese along the surface
Using tongs lightly place zucchini mix on top of flatbread (trying to avoid excess moisture to soak through the bread)
Sprinkle with fresh micro greens and shake some red chili flake upon serving
