Veggie Lover's Flatbread
Ingredients
The flatbread
-
1
piece
Flatout Light Original Flatbread
The toppings
-
½
teaspoon
olive oil
-
⅓
cup
diced broccoli florets
-
2
tablespoons
shredded carrots
-
1
tablespoon
shredded zucchini
-
1
tablespoon
shredded summer squash
-
to taste
salt and pepper
-
1
clove
garlic, minced
-
2
pieces
diced grape tomatoes
-
2
wedges
The Laughing Cow Creamy Swiss Garlic & Herb cheese, softened
-
1
ounce
2% shredded Mozzarella cheese
-
1
teaspoon
grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a skillet over medium heat and sauté broccoli, carrots, zucchini, and summer squash until tender.
- Season with salt and pepper, add minced garlic, and cook for an additional 30 seconds.
- Transfer the sautéed vegetables to a side dish and mix in the diced tomatoes.
- Place the flatbread on the oven rack and bake for about 4 minutes until firm.
- Spread the cheese wedges on the flatbread, leaving space for the crust.
- Top with the mixed vegetables, shredded Mozzarella, and grated Parmesan.
- Return to the oven and bake for another 4-5 minutes until the cheese is melted and edges are browned.
- Slice and serve immediately.
Nutrition Facts (estimated)
Servings
1 flatbread
Calories
298
Total fat
12g
Total carbohydrates
24g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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