Broiled Zucchini and Italian Chicken Sausage Flatbreads with Fresh Oregano

Forget takeout-these flatbreads are a homemade masterpiece. Layer tomato sauce, cheese and seasoned chicken sausage over crispy flatbreads, then top with broiled zucchini and fresh oregano. The result is a perfectly melty, golden-brown meal that’s ready in under 30 minutes.

This recipe is all about building flavor: the sausage gets a boost from Italian seasoning and oregano, while the zucchini is broiled until tender and slightly charred. Every bite is a balance of savory, herby and cheesy goodness. Keep an eye on the oven-the moment the cheese melts and the edges turn crisp, you’ll know it’s time to dig in.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

13.76 ounce Colavita Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high or oven to 500°F. Wash and dry all produce. Trim and slice zucchini into ½-inch-thick rounds. Pick oregano leaves from stems; discard stems. Roughly chop leaves.
2. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper and ½ tsp Italian Seasoning (1 tsp for 4 servings; you’ll use more later). Broil or bake on top rack until browned and softened, 5-7 minutes. (TIP: Watch carefully to avoid burning.) Remove sheet from oven; adjust temperature to 450°F.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and half the oregano. Cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. Turn off heat. Meanwhile, place flatbreads on a second lightly oiled baking sheet. Toast in oven until lightly browned, 5-7 minutes. (For 4 servings, divide flatbreads between 2 sheets; swap rack positions halfway through baking.)
4. Spread half the crushed tomatoes in a thin layer on toasted flatbreads (use all the crushed tomatoes for 4 servings). Season with salt, pepper and ½ tsp Italian Seasoning (1 tsp for 4; use the rest as you like). Evenly top with sausage, zucchini and mozzarella.
5. Bake flatbreads until edges are golden brown and cheese has melted, 4-6 minutes.
6. Sprinkle flatbreads with as much remaining oregano as you like. Slice into pieces and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any cooked sausage of your choice, such as pork or turkey sausage. Adjust seasoning as needed.

What if I don't have a broiler?

You can roast the zucchini in a 500°F oven until browned and softened, about 7-9 minutes. Then proceed with the recipe.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh out of the oven. However, you can prep the toppings in advance and assemble just before baking.