Best Cheesy Zucchini And Red Onion Flatbread Recipes

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CHEESY ZUCCHINI AND RED ONION FLATBREAD



Cheesy Zucchini and Red Onion Flatbread image

Categories     Cheese     Onion     Vegetable     Appetizer     Side     Picnic     Kid-Friendly     Backyard BBQ     Zucchini     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

CHEESY ZUCCHINI AND RED ONION FLATBREAD



Cheesy Zucchini and Red Onion Flatbread image

Make and share this Cheesy Zucchini and Red Onion Flatbread recipe from Food.com.

Provided by dojemi

Categories     High In...

Time 39m

Yield 4-6 serving(s)

Number Of Ingredients 10

nonstick vegatable cooking spray
one 10 ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread, divided (such as Alouette)
3/4 cup finely grated parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
one 7-to-8-inch-long zucchini (yellow or green)
olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F.
  • Line baking sheet with parchment paper; spray with nonstick spray.
  • Unroll dough onto parchment.
  • Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
  • Sprinkle with half of parmesan and 2 tablespoons parsley.
  • Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
  • Spread remaining herb cheese over top; sprinkle with remaining parmesan.
  • Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
  • Arrange 1 row of zucchini down 1 long side of dough.
  • Arrange onions rounds in row alongside zucchini.
  • Arrange 1 more row of zucchini alongside onion.
  • Brush vegetables with oil; sprinkle with salt and pepper.
  • Bake bread until puffed and deep brown at edges, about 24 minutes.
  • Sprinkle with 1 tablespoon pasrley.

Nutrition Facts : Calories 212.7, Fat 14.4, SaturatedFat 8.9, Cholesterol 39.9, Sodium 981, Carbohydrate 6.4, Fiber 0.3, Sugar 0.9, Protein 14.4

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