Crispy Zucchini and Artichoke Flatbreads with Lemon Aioli and Potato Wedges

These crispy flatbreads are loaded with melty Italian cheese, tender sautéed zucchini, marinated artichoke hearts and fresh tomato slices. A bright, lemony garlic aioli adds a rich finish that ties everything together.

Roasted potato wedges make the perfect side, offering a hearty crunch. This meal is casual yet elegant, ideal for a quick weeknight dinner or a leisurely weekend lunch.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4. In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two for 4 servings) and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. For heat, add a pinch of chili flakes.
5. Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper. Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
6. Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato and artichoke hearts. Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) Watch carefully so flatbreads don’t burn.
7. Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters. Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Italian cheese blend with mozzarella, provolone or a mix of your favorite melting cheeses.

Can I make the lemon aioli ahead of time?

Absolutely! The aioli can be prepared up to a day in advance and stored in the refrigerator. Stir well before using.

How do I reheat leftover flatbreads?

Reheat flatbreads in a 350°F oven for about 5 minutes or until warmed through and crispy. Avoid microwaving to maintain crispness.