Golden Mushroom Zucchini Flatbreads with Creamy Chive Sauce

These crispy flatbreads are like a white pizza, but lighter and packed with garden-fresh vegetables. A quick homemade creamy chive sauce spreads over toasted flatbreads, then they’re loaded with golden-brown sautéed mushrooms and zucchini, juicy tomato slices and a blend of easy-melting Italian cheeses.

Broil until the edges are browned and the cheese is bubbly, then finish with fresh chopped chives and a bright squeeze of lemon. Ready in just 20 minutes, this is the perfect weeknight meal when you want something satisfying without a lot of fuss.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. Add zucchini, garlic powder, a pinch of salt and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.
3. While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. In a second small bowl, whisk together softened cream cheese and half the chives until smooth.
4. Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)
5. Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! Transfer flatbreads to a cutting board and slice into quarters.
6. Divide flatbreads between plates. Garnish with remaining chives and a squeeze of lemon juice. Serve with remaining lemon wedges 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 this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or tortillas instead of regular flatbreads.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under the broiler to regain crispness.