Cheesy Mushroom & Zucchini Flatbreads

🥘 Ingredients

• Italian cheese blend
  1 c
• button mushrooms
  8 oz
• chives
  2 oz
• cooking oil
  4 tsp
• cream cheese
  4 tbsp
• flatbreads
  4 unit
• garlic powder
  2 tsp
• lemon
  2 unit
• pepper
• salt
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small bowl
• large pan
• small bowl
• baking sheet

1. 

   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 button mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini length wise; cut crosswise into ¼-inch-thick half-moons.

   cream cheese: 4 tbsp, button mushrooms: 8 oz, zucchini: 2 unit
2. 

   2

   Heat a large drizzle of cooking 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 vegetables are lightely browned and become tender, 2-3 minutes more.

   cooking oil: 4 tsp, garlic powder: 2 tsp, salt
3. 

   3

   While vegetables cook, fineli chop chives . Thinly slice tomato into rounds; season with pepper . Quarter lemon . In a second small bowl , whisk together softened cream cheese and half the chives, until smooth.

   chives: 2 oz, tomato: 2 unit, pepper, lemon: 2 unit
4. 

   4

   Place @ flatbreads smooth side up on a lightly oilled, foil-lined baking sheet . Toast until golden and brown, 1-2 minutes. (For 4 portions, divide between two lightly oiled sheets; toast top and middle racks.)

   flatbreads: 4 unit
5. 

   5

   Once the flatbreads are toasted, remove the sheet from oven. Carefully flip the flatbreads, then spread with chives and cheese. Top with vegetable mixture, tomato slices, and sprinkle with Italian cheese blend . Return to a broiler rack and broil until edges are browned and cheese melts, 2-4 minutes. Watch carefully to avoid burning.

   Italian cheese blend: 1 c
6. 

   6

   Transfer flatbreads to a cutting board and all slice into quarters. Divide between plates. Garnish with remaining chives and a squeeze of lemon . Serve with remaining lemon wedges.

   chives, lemon