Zucchini Flatbreads

🥘 Ingredients

• Dijon mustard
  1 jar
• balsamic vinegar
  2 tbsp
• black olives
  2 oz
• dried thyme
  2 tsp
• flatbreads
  4 unit
• mixed greens
  6 oz
• olive oil
  4.8 tsp
• pepper
• red onion
  2 unit
• ricotta cheese
  8 oz
• salt
• sun-dried tomatoes
  3 oz
• walnuts
  2 oz
• zucchini
  2 unit

🍳 Cookware

• peeler
• medium pan
• small bowl
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice red onion . Trim ends from zucchini , then peel on all sides into ribbons with a peeler , stopping before reaching the seedy core. Discard core. Slice black olives into rounds. Thinly slice sun-dried tomatoes .

   red onion: 2 unit, zucchini: 2 unit, black olives: 2 oz, sun-dried tomatoes: 3 oz
2. 

   2

   Heat a drizzle of olive oil in a medium pan over medium-high heat. Add onion and 1 tablespoon balsamic vinegar . Cook until caramelized, 3-5 minutes, stirring occasionally. Remove from heat.

   olive oil: 4.8 tsp, balsamic vinegar: 2 tbsp
3. 

   3

   Stir dried thyme into ricotta cheese in a small bowl . Season generously with salt and pepper .

   dried thyme: 2 tsp, ricotta cheese: 8 oz, salt, pepper
4. 

   4

   Place flatbreads on a lightly oiled baking sheet . Spread ricotta mixture on each flatbread in a thin layer. Top with zucchini ribbons, olives, sun-dried tomatoes, caramelized onions, and walnuts . Bake until zucchini is crisp and flatbreads are lightly browned, 10-12 minutes.

   flatbreads: 4 unit, walnuts: 2 oz
5. 

   5

   Combine Dijon mustard (1 tsp) and 1 tablespoon balsamic vinegar in a large bowl . Whisk in a drizzle of olive oil and season with salt and pepper. Add mixed greens and toss to combine.

   Dijon mustard: 1 jar, mixed greens: 6 oz
6. 

   6

   Slice flatbreads into quarters. Serve with salad.