Green Pesto & Zucchini Flatbread
with Mushrooms & Fetta
- Gluten
- Wheat
- Milk
- Tree Nuts
We’ve gone a little cheffy here with the ribboned zucchini, but forgive us! It may sound super fancy, but in practice it’s really just a light and quickly cooked veg that’s perfectly at home on squared flatbread. In this case, we’re adding sharp sweet onion, rich mushrooms, green pesto and fetta for the win.
Ingredients
1
red onion
1
zucchini
1 packet
Wholemeal Flatbreads
(Contains: Gluten, Wheat)
1 tub
traditional pesto
(Contains: Milk, Tree Nuts)
1 packet
mushrooms
1 block
fetta cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel and thinly slice the red onion. Thinly slice the mushrooms.
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.
Season each flatbread with a pinch of salt and pepper. Slice them in half and divide between plates.
