---
title: "Artichoke & Zucchini Flatbreads"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/artichoke-zucchini-flatbreads-66b14d2878d91450badf813d
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Eggs
  - Wheat
  - Sesame
  - Milk
tags:
  - Veggie
  - Quick
  - Vegetarian
rating: 4.0
rating_count: 330
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the artichoke and zucchini combo, though some found it bland; adding extra herbs or a base sauce could boost flavor.
  - theme: Ease of prep
    text: Quick and easy to assemble, with clear instructions; some found multiple steps for flatbreads and potatoes a bit involved.
image: "https://images.recipes.furrysalamander.com/artichoke-zucchini-flatbreads.avif"
---

Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Cut @potatoes{2%unit} into ½-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @cooking oil{1%tbsp}, salt, and pepper. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, trim and slice @zucchini{1%unit} crosswise into ¼-inch-thick rounds. Zest and quarter @lemon{1%unit}. Thinly slice @tomato{2%unit} into rounds; season with salt and pepper.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add zucchini, half the @garlic powder{1%tsp}, a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned ~{3%minutes}.

In a #small bowl{}, whisk together @mayonnaise{2%tbsp}, remaining garlic powder, juice from one lemon wedge, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. If you like things spicy, add a pinch of @chili flakes{1%pinch}.

Once potatoes are done, drizzle both sides of each @flatbread{2%unit} with olive oil; brush or rub to coat all over and season with salt and pepper. Place flatbreads upside down (dimpled sides down) on a second #baking sheet{}. Toast on top rack until golden brown and crisp ~{4%minutes}.

Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with @Italian cheese blend{½%cup}, zucchini, sliced tomato, and @marinated artichoke hearts{½%cup}. Return to top rack and bake until cheese melts ~{6%minutes}. Watch carefully so flatbreads don’t burn.

Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters. Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.