Got zucchini overflowing from your garden? Add pesto and pizza dough, and POOF! You’ve got delicious & light Summer Bounty Pesto Zucchini Flatbread!
Hoo boy, it’s been one hot summer! As much as I detest hot weather, one thing that gets me through these hot summer months is the incredible produce that is available. If I have to stay trapped indoors, I may as well make great food with local produce like zucchini!
But when those bushels of zucchini start overflowing, I get stuck in a recipe rut. I’m to the point where the idea of yet another loaf of zucchini bread just won’t cut it anymore. But what’s a girl to do?
Since restaurants large and small continue to get creative with things like pizza toppings and savory breads. I figured I could get in on the game, too! At a recent visit to a really awesome local pizza place, there was a pizza that had grilled zucchini on it. Why not, right? I mean, if they can put other vegetables on pizza, why not zucchini as well? I tried it, and I was hooked.
So when I found myself with some monster zucchini sitting on my counter this week, I decided to follow suit and create my own vegetable flatbread using the local, seasonal produce around me. Zucchini? Yup. Fresh basil for pesto? You bet. Creamy ricotta? A must. Salty feta? The perfect final flavor. This is another one of those times when standing in the kitchen and just winging it turned out really well. That meant I HAD to share it with you so that you can recreate this tasty Summer Bounty Pesto Zucchini Flatbread!
Time to start stalking my neighborhood’s gardens for extra zucchini. No need for this tasty Summer ingredient to go to waste!
| Servings | Prep Time |
| 6 people | 10 minutes |
| Cook Time |
| 12-15 minutes |
|
|
|
|
If your garden is like so many others, this time of year means an overabundance of produce like zucchini. Grab some frozen pizza dough and fresh summer pesto, and find yourself making your way through that bushel of zucchini in no time. You may even start asking your neighbors for more just to make this flatbread over and over!
|
- 1 tube frozen pizza dough
- 1 cup low fat ricotta cheese
- 1/4 cup pesto
- 1 clove garlic, minced
- 1 tbsp. extra virgin olive oil
- 1/2 large zucchini, sliced to 1/4" slices
- 3 oz. crumbled feta cheese
- Remove the pizza dough from the freezer and allow to defrost. Preheat oven to 425 degrees. Spray large cookie sheet with cooking spray. Roll dough out onto sheet.
- Mix together the ricotta, pesto and olive oil.
- Spread ricotta mixture evenly across pizza dough.
- Slice zucchini to 14 - 1/2" slices. Layer them across the top of the ricotta mixture.
- Drizzle with additional extra virgin olive oil. Sprinkle feta cheese over the top of the zucchini slices.
- Bake at 425 degrees for 12-15 minutes, or until edges have browned. Cool on a wire rack for 5 minutes prior to slicing.
- Slice, serve, and enjoy the flavors of summer!
Does this recipe look familiar? If you have been here recently, that's because my obsession this summer with tomatoes had me thinking of all of the ways to use other summer produce. I made a flavor-bomb of a tomato flatbread that was so good, I knew I couldn't stop there.
When the zucchini started showing up at the farmers market in larger and larger forms, I knew it was time to get those beauties into things like zucchini breads, stuff them with meaty goodness, or even make them into savory zucchini cakes.
I told you these things were taking over! But I also knew the zucchini would be a perfect pairing for summer pesto. And boy was I right.
Now I need to get more of these summer gems before they're all gone!
Save
Save
yep! you can play anything on flat bread… pesto and zucchini? sounds wonderful ! 🙂
What a lovely light summer meal!
This looks wonderful! I LOVE zucchini (year-round!) it is my favorite veggie hands down!
What a great way to use up zucchini! I love the added feta on top!
I developed it on a whim, and now it will be one of my go-to zucchini recipes for sure! :o)