Roasted Garlic Zucchini Flatbreads with Creamy White Sauce

Move over, marinara-there’s a new sauce in town. These crispy flatbreads are slathered with a rich, creamy white sauce that’s absolutely irresistible. Topped with melty mozzarella, roasted garlic, tender zucchini and juicy marinated tomatoes, every bite is packed with flavor.

Finish with a sprinkle of fresh chives and a pinch of chili flakes if you like a little heat. Pizza night just got a major upgrade-and it’s ready in under 30 minutes!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.
2. Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian seasoning, salt and pepper. Place garlic foil packet on same sheet. Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes. Meanwhile, place tomatoes in a medium bowl; toss with a drizzle of olive oil, 1 tsp Italian seasoning, salt and pepper. Set aside to marinate.
3. Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. Leaving foil packet with garlic on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
4. While flatbreads toast, melt 1 tbsp butter in a large pan over medium-high heat. Add flour, garlic powder and remaining Italian seasoning. Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium-low and whisk in cream cheese and ½ cup water until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
5. Once garlic is done, carefully transfer to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic and veggies. Sprinkle with mozzarella.
6. Broil flatbreads until cheese melts, 1-2 minutes. Watch carefully to avoid burning. Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.

Recipe Tips

FAQ

Can I use gluten-free flatbreads?

Yes, gluten-free flatbreads work well. Adjust toasting time as needed.

Can I make the white sauce ahead of time?

Absolutely. Prepare the sauce and refrigerate for up to 2 days. Reheat gently before using.

What can I substitute for cream cheese?

Mascarpone or ricotta can be used for a similar creamy texture.