---
title: Zucchini Flatbreads
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-flatbreads-583318db7d69bf38437b9a22
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Sesame
  - Milk
  - Tree Nuts
tags:
  - Veggie
rating: 3.0
rating_count: 885
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/zucchini-flatbreads.avif"
---

Wash and dry all produce. Preheat oven to 450 F. Halve, peel, and thinly slice @red onion{1%unit}. Trim ends from @zucchini{1%unit}, then peel on all sides into ribbons with a vegetable peeler, stopping before you reach the seedy core. Discard core. Slice @black olives{½%cup} into rounds. Thinly slice @sun-dried tomatoes{¼%cup}.

Heat a drizzle of @olive oil{2%tbsp} 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.

Stir @dried thyme{1%tsp} into @ricotta cheese{½%cup} in a #small bowl{}. Season generously with @salt{¼%tsp} and @pepper{¼%tsp}.

Place @flatbreads{2%unit} 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{¼%cup}. Bake until zucchini is crisp and flatbreads are lightly browned ~{11%minutes}.

Combine @dijon mustard{1%tsp} and 1 TBSP balsamic vinegar in a #large bowl{}. Whisk in remaining olive oil and season with salt and pepper. Add @mixed greens{¼%cup} and toss to combine.

Slice flatbreads into quarters. Serve with salad.