---
title: "Sirloin, Mushroom & Zucchini Flatbreads"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sirloin-steak-and-zucchini-flatbreads-69a9d724540e60f740c90917
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Sesame
  - Wheat
  - Milk
  - Soy
  - May contain traces of allergens
tags: []
rating: 4.5
rating_count: 7
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 1030
  protein: 54
  fat: 62
  saturated fat: 22
  carbohydrates: 66
  sugar: 11
  fiber: 5
  cholesterol: 180
  sodium: 980
  potassium: 1270
  calcium: 350
  iron: 5.8
  trans fat: 0.5
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/sirloin-mushroom-zucchini-flatbreads.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve @zucchini{2%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. Peel @garlic{2%clove} and place in the center of a small piece of foil; drizzle with @olive oil{1%tbsp} and season with @salt{} and @black pepper{}. Cinch into a packet. Trim and slice @button mushrooms{8%oz} into ¼-inch-thick pieces (skip if mushrooms are pre-sliced!). Halve @grape tomatoes{8%oz} lengthwise. Mince @chives{¼%oz}.

Toss zucchini on a baking sheet with a large drizzle of olive oil, @Italian seasoning{2%tbsp} (use 1 tsp; use 2 tsp for 4 servings), 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 1 tsp Italian seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.

Heat a large drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.

Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place @flatbreads{4%unit} on same sheet. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

While flatbreads toast, melt @butter{2%tbsp} (1 tbsp; 2 tbsp for 4 servings) in pan used for mushrooms over medium-high heat. Add @flour{2%tbsp}, @garlic powder{2%tsp}, and remaining Italian Seasoning. Whisk constantly until lightly browned, ~{30%seconds}. Reduce heat to medium low and whisk in @cream cheese{8%tbsp} and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.

Once roasted garlic has cooled, carefully transfer to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic, mushrooms, and veggies. Sprinkle with @mozzarella cheese{1%cup}.

Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches. Tip: watch carefully to avoid burning.) Slice flatbreads into pieces; sprinkle with chives and @chili flakes{1%tsp} to taste. Divide between plates and serve.