Market Recipe: Marinated Zucchini Flatbread

Marinated Zucchini Flatbread
Recipe & photos by market chef Julia Whitehorn

Serve as a personal pizza, appetizer, or delicious snack!

Ingredients:

• 2 large zucchini (b5farm)
• 1 Bunch of fresh tomatoes  (vermillionfarms)
• Garlic and Herb Cashew Cheese (nutmonkeycheese)
• “Power Greens” micro greens (joes_microgreens)
• Flatbread(s) of choice
  • (lambasroyalindianfoods)
  • (yallatizers)

Marinade:

• 4 tbs cup Balsamic vinegar
• 1/3 cup Olive oil
• Sea Salt
• Black Pepper
• Red pepper flakes
• Italian seasoning blend

Directions:

Zucchini Marinade

1. Using a mandolin (or manually), thinly slice thin zucchini,  roughly dice a handful of tomatoes, and add to bowl
2. Lightly mix the marinade ingredients together, then   combine with the bowl of prepared veggies
3. Let mixture sit for at least 8-10 minutes while you prepare the flatbread.

To prepare flatbread:

1. In a large pan, lightly toast flatbread on each side for 1-2 minutes until firm and slightly toasty. Repeat with number of flatbreads desired.
2. Spread a thick layer of cashew cheese along the surface
3. Using tongs lightly place zucchini mix on top of flatbread (trying to avoid excess moisture to soak through the bread)
4. Sprinkle with fresh micro greens and shake some red chili flake upon serving!