Zucchini Flatbreads

🥘 Ingredients

• black olives
  ½ cup
• dijon mustard
  1 tsp
• dried thyme
  1 tsp
• flatbreads
  2 unit
• mixed greens
  ¼ cup
• olive oil
  2 tbsp
• pepper
  ¼ tsp
• red onion
  1 unit
• ricotta cheese
  ½ cup
• salt
  ¼ tsp
• sun-dried tomatoes
  ¼ cup
• walnuts
  ¼ cup
• zucchini
  1 unit

🍳 Cookware

• small bowl
• large bowl

1. 

   1

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

   red onion: 1 unit, zucchini: 1 unit, black olives: ½ cup, sun-dried tomatoes: ¼ cup
2. 

   2

   Heat a drizzle of olive oil in a medium pan over medium-high heat. Add red onion and 1 TBSP balsamic vinegar. Cook until caramelized ⏱️ 4 minutes , stirring occasionally. Remove from heat.

   olive oil: 2 tbsp
3. 

   3

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

   dried thyme: 1 tsp, ricotta cheese: ½ cup, salt: ¼ tsp, pepper: ¼ tsp
4. 

   4

   Place flatbreads on a lightly oiled baking sheet. Spread ricotta mixture on each flatbread in a thin layer. Top with zucchini ribbons, black olives, sun-dried tomatoes, caramelized onions, and walnuts . Bake until zucchini is crisp and flatbreads are lightly browned ⏱️ 11 minutes .

   flatbreads: 2 unit, walnuts: ¼ cup
5. 

   5

   Combine dijon mustard and 1 TBSP balsamic vinegar in a large bowl . Whisk in remaining olive oil and season with salt and pepper. Add mixed greens and toss to combine.

   dijon mustard: 1 tsp, mixed greens: ¼ cup
6. 

   6

   Slice flatbreads into quarters. Serve with salad.