Grilled Zucchini Flatbread with Goat Cheese and Rosemary

Name: Grilled Zucchini Flatbread with Goat Cheese and Rosemary
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Italian, European, Mediterranean
Ingredients: 1 medium yellow squash (about 8 ounces), sliced into 1/4"-thick rounds (to yield about 1 1/2 cups); 1 medium zucchini (about 8 ounces), sliced into 1/4"-thick rounds (to yield about 1 1/2 cups); 3/4 cup thinly sliced (about 1/4" thick, half-rounds) red onion (from about 1/2 a small onion); 2 teaspoons extra virgin olive oil; 1 1/2 teaspoons minced fresh rosemary, divided; 3/4 teaspoon coarse kosher salt; 1/4 teaspoon finely crushed black pepper; 2 Flatout flatbreads (we use Light Italian Herb); All-natural nonstick cooking spray or sprayed canola oil; 1 1/2 ounces crumbled goat cheese (to yield a heaping 1/3 cup); 1/2 - 3/4 teaspoon good-quality balsamic vinegar or balsamic syrup, for drizzling, if desired

7 steps

Prep:15minCook:17min

Easy and incredibly flavorful, with just a few simple ingredients! This Grilled Zucchini Flatbread is perfect as a hearty appetizer, or a satisfying meal!

Updated at: Thu, 17 Aug 2023 06:05:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories635.5 kcal (32%)

Total Fat33 g (47%)

Carbs68 g (26%)

Sugars13 g (14%)

Protein17.9 g (36%)

Sodium1374.6 mg (69%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1yellow squash

medium, sliced into 1/4"-thick rounds, (, to yield about 1 1/2 cups

1zucchini

medium, sliced into 1/4"-thick rounds, (, to yield about 1 1/2 cups

¾ cupred onion

thinly sliced, about 1/4" thick, half-rounds, from about 1/2 a small onion

2 teaspoonsextra virgin olive oil

1 ½ teaspoonsfresh rosemary

minced, divided

¾ teaspooncoarse kosher salt

¼ teaspoonblack pepper

finely crushed

2flatbreads

we use light italian herb

nonstick cooking spray

all - natural, or sprayed canola oil

1.5 ouncescrumbled goat cheese

to yield a heaping 1/3 cup

½ teaspoonbalsamic vinegar

good-quality, or balsamic syrup, for drizzling, if desired

Instructions

Step 1

Prepare and preheat grill.

Step 2

If any of your zucchini or yellow squash rounds are very large in diameter, you can cut those rounds in half to yield smaller semi-circles. In a medium bowl, combine yellow squash, zucchini, and onion with olive oil, 1 teaspoon rosemary, salt, and black pepper. Toss well until the mixture is thoroughly combined and the vegetables are evenly coated all over with oil and seasonings.

Step 3

Spread vegetable mixture in an even, single layer on a grill topper that's large enough that the vegetables don't have to overlap too much (ours is about 11" x 14").

Step 4

Grill vegetables over medium heat for about 15 minutes, stirring about every 5 minutes. You want the vegetables to develop areas of seared brown grill marks, without becoming too mushy or burned.

Step 5

Meanwhile, spray both sides of each flatbread lightly with nonstick spray. Grill over medium heat for 2 minutes on each side, until they develop lightly browned grill marks.

Step 6

Top grilled flatbreads with grilled vegetables, and sprinkle evenly with goat cheese and remaining 1/2 teaspoon rosemary. Lightly and evenly drizzle balsamic vinegar over top, if desired.

Step 7

Cut into wedges and serve immediately.

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