Roasted Garlic & Zucchini Flatbreads

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450.

Step 2

Trim and halve zucchini lengthwise; slice crosswise into 1/2 inch thick half moons. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with sat and pepper. Cinch into a packet. Halve tomatoes. Mince chives.

Step 3

Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian seasoning, salt and pepper. Place garlic foil packet on same sheet.

Step 4

Roast on top rack until zucchini is browned and tender, 12-15 minutes.

Step 5

Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian seasoning, salt and pepper. Set aside to marinate.

Step 6

Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. Leaving foil packet with garlic on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

Step 7

While flatbreads toast, melt 1 tbsp butter in a large pan over medium high heat. Add flour, garlic powder and remaining Italian seasoning. Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in cream cheese and 1/2 cup water until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.

Step 8

Once garlic is done, carefully transfer cloves to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic and veggies. Sprinkle with mozzarella.

Step 9

Broil flatbreads on top rack until cheese melts, 1-2 minutes.