Summer Flatbreads
with Cheesy Zucchini & Pesto Tomatoes
We top our favorite flatbreads with garlicky, creamy cashew cheese, tender zucchini, and melted vegan mozzarella. Fragrant basil pesto and juicy grape tomatoes brighten these savory, high-protein pies.
Nutrition (per serving)
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INGREDIENTS
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 zucchini, thinly sliced into rounds
- 2 oz shredded mozzarella cheese
- 3/4 cup grape tomatoes, halved
- 1/4 cup vegan basil pesto
Nutrition (per serving)
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INSTRUCTIONS
Move oven rack to middle position and set oven to broil on high. Place flatbreads on baking sheet and broil until just starting to crisp, about 1 minute. Flip flatbreads over and spread cashew cheese evenly between flatbreads. Top with zucchini and mozzarella. Drizzle each flatbread with 1 tsp olive oil and sprinkle with salt and pepper. Return to oven and broil until zucchini is tender and flatbread edges are golden brown, 2 to 3 minutes. (TIP: All broilers are different; watch the flatbreads carefully to ensure they don’t burn.)
Stir together tomatoes, pesto, and a pinch of salt and pepper in small bowl. Cut summer flatbreads with cheesy zucchini into quarters and transfer to serving plates. Top with pesto tomatoes. Enjoy!
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