Zucchini, Walnut and Blue Cheese Flatbread Toppings |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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See recipe no. 470281 for flatbread dough recipe - recipes are from Cooking Light Magazine. Ingredients:
olive oil flavored cooking spray |
5 cups zucchini, thinly sliced (about 4 zucchini) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup green onion, thinly sliced |
1/4 cup walnuts, chopped |
2/3 cup part-skim ricotta cheese |
1/2 cup blue cheese, crumbled (about 2 oz) |
2 tablespoons fresh oregano, chopped (or 2 tsp. dried oregano) |
Directions:
1. Prepare Flatbread Dough. Preheat oven to 475 degrees.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, salt and pepper, and saute 8 minutes. Add onions and walnuts; saute 1 minute more.
3. Combine ricotta cheese and blue cheese in a small bowl. Divide half of zucchini mixture among 4 flatbread dough ovals; dot evenly with cheese mixture. Top with remaining zucchini mixture and oregano. Bake at 475 degrees for 15 minutes.
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