Green Pesto & Zucchini Flatbread

Using a vegetable peeler, peel the zucchini lengthways into long ribbons. When the zucchini can no longer be peeled, finely dice the core. TIP: Peeling zucchini into ribbons helps to cook them quickly in the oven. This is also a great technique if you want to use raw zucchini in a salad!

Place the flatbread rough side down on a flat surface. Spread the traditional pesto across the top of each flatbread using the back of a spoon.

Top each flatbread with the mushrooms, the red onion and the zucchini ribbons. Crumble over the fetta and drizzle lightly with olive oil. TIP: Drizzling olive oil over the flatbread before baking will allow the vegetables to nicely brown. Don’t add too much or the flatbread will go soggy!

Place the flatbread into the oven directly onto the wire oven racks. Cook for 10-15 minutes, or until the fetta is lightly golden and the flatbread is brown on the bottom.