Sirloin, Mushroom & Zucchini Flatbreads

🥘 Ingredients

• Italian seasoning
  2 tbsp
• black pepper
• butter
  2 tbsp
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• chives
  ¼ oz
• cooking oil
  2 tbsp
• cream cheese
  1/2 c
• flatbreads
  4 unit
• flour
  2 tbsp
• garlic
  2 clove
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• salt
• zucchini
  2 unit

🍳 Cookware

• large pan

1. 

   1

   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 lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and black pepper . Cinch into a packet. Trim and slice button mushrooms into ¼-inch-thick pieces (skip if mushrooms are pre-sliced!). Halve grape tomatoes lengthwise. Mince chives .

   zucchini: 2 unit, garlic: 2 clove, olive oil: 1 tbsp, salt, black pepper, button mushrooms: 8 oz, grape tomatoes: 8 oz, chives: ¼ oz
2. 

   2

   Toss zucchini on a baking sheet with a large drizzle of olive oil, Italian seasoning (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.

   Italian seasoning: 2 tbsp
3. 

   3

   Heat a large drizzle of cooking oil 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.

   cooking oil: 2 tbsp
4. 

   4

   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 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.

   flatbreads: 4 unit
5. 

   5

   While flatbreads toast, melt butter (1 tbsp; 2 tbsp for 4 servings) in pan used for mushrooms over medium-high heat. Add flour , garlic powder , and remaining Italian Seasoning. Whisk constantly until lightly browned, ⏱️ 30 seconds . Reduce heat to medium low and whisk in cream cheese 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.

   butter: 2 tbsp, flour: 2 tbsp, garlic powder: 2 tsp, cream cheese: 1/2 c
6. 

   6

   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 .

   mozzarella cheese: 1 c
7. 

   7

   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 to taste. Divide between plates and serve.

   chili flakes: 1 tsp