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Zucchini and Pesto Flatbread
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Zucchini and Pesto Flatbread

Zucchini and Pesto Flatbread

with mozzarella cheese

Zucchini, pesto and mozzarella top this savoury and indulgent flatbread with a light crisp crust instead of traditional pizza dough! Toasted almonds add an unmistakable crunch to the arugula spinach salad which is dressed in a sweet and sticky fig jam!

Tags:
Veggie
Allergens:
Gluten
Milk
Sulphites
Tree nuts
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Flatbread

(Contains Gluten)

1 tbsp

Fig Jam

200 g

Zucchini

½ cup

Marinara Sauce

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

113 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains Tree nuts)

½ tbsp

Dijon Mustard

(Contains Mustard)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4770 kJ
Calories1140 kcal
Fat53 g
Saturated Fat12 g
Carbohydrate120 g
Sugar16 g
Dietary Fiber9 g
Protein33 g
Cholesterol30 mg
Sodium2250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk

Instructions

Toast flatbread
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Arrange flatbreads on a baking sheet, top side-down. Bake in the middle of the oven, flipping halfway through, until golden-brown, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Toast in the middle and top of the oven)

Prep and cook zucchini
2

While the flatbreads toast, cut zucchini in half lengthwise, then cut into 1/4-inch half-moons. Heat a large non-stick pan over medium-high heat. When hot, add zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 2-3 min.

Assemble flatbreads
3

Spread marinara over tops of flatbreads. Top with zucchini, mozzarella and dollop with pesto. Bake in the middle of the oven, until golden-brown, 6-8 min. (NOTE: For 4 ppl, bake in the middle and top of the oven rotating sheets halfway through.)

Toast almonds
4

While flatbreads bake, heat the same pan (from step 2) over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

Make salad
5

Whisk together mustard, balsamic, 1 tbsp fig jam and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix, then season with salt and pepper. Toss together. Sprinkle with toasted almonds.

Finish and serve
6

Top flatbread with some of the salad, then cut into slices and divide between plates. Serve remaining salad on the side.