---
title: Zucchini Flatbreads
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-flatbreads-583318db7d69bf38437b9a22
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Sesame
  - Milk
  - Tree Nuts
tags:
  - Veggie
rating: 3.0
rating_count: 885
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 682
  protein: 24
  fat: 27
  saturated fat: 4
  carbohydrates: 67
  sugar: 18
  fiber: 7
  cholesterol: 19
  sodium: 995
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Flatbreads/zucchini-flatbreads.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice @red onion{2%unit}. Trim ends from @zucchini{2%unit}, then peel on all sides into ribbons with a #peeler{}, stopping before reaching the seedy core. Discard core. Slice @black olives{2%oz} into rounds. Thinly slice @sun-dried tomatoes{3%oz}.

Heat a drizzle of @olive oil{1.6%tbsp} in a #medium pan{} over medium-high heat. Add onion and 1 tablespoon @balsamic vinegar{2%tbsp}. Cook until caramelized, 3-5 minutes, stirring occasionally. Remove from heat.

Stir @dried thyme{2%tsp} into @ricotta cheese{8%oz} in a #small bowl{}. Season generously with @salt{} and @pepper{}.

Place @flatbreads{4%unit} on a lightly oiled #baking sheet{}. Spread ricotta mixture on each flatbread in a thin layer. Top with zucchini ribbons, olives, sun-dried tomatoes, caramelized onions, and @walnuts{2%oz}. Bake until zucchini is crisp and flatbreads are lightly browned, 10-12 minutes.

Combine @Dijon mustard{1%jar} (1 tsp) and 1 tablespoon balsamic vinegar in a #large bowl{}. Whisk in a drizzle of olive oil and season with salt and pepper. Add @mixed greens{6%oz} and toss to combine.

Slice flatbreads into quarters. Serve with salad.