Garlicky white sauce flatbreads

 

High protein version on the left and low protein on the right.

Ingredients

  • 2 large Zucchini
  • 2 Roma tomato
  • Garlic
  • 4 1/2 tsp Italian seasoning
  • 1 tsp Garlic powder
  • 4 oz Cream cheese (1 T for low protein or you can use low protein cream cheese)
  • Flatbreads (low protein flatbreads)
  • Shredded mozzarella (low protein mozzarella)
  • Chili flakes
  • 2 Tbsp Butter
  • 2 Tbsp Flour (1 T for low protein)
Directions:
  1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. 
  2. Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. 
  3. Halve tomato lengthwise; cut crosswise into ¼-inch-thick half-moons. 
  4. Peel garlic; place cloves in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet.
  5. Toss zucchini on a baking sheet with a drizzle of olive oil, 2 tsp Italian seasoning, salt, and pepper. Place garlic foil packet on same sheet. Roast on top rack until zucchini is browned and tender, 12-15 minutes. 
  6. Meanwhile, place tomato in a medium bowl and toss with another 2 tsp Italian Seasoning, salt, and pepper. Set aside to marinate.
  7. Once zucchini is tender, transfer to bowl with tomato; toss to combine. Keeping garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on sheet, then return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
  8. HIGH PROTEIN: Meanwhile, melt 2 TBSP butter in a large pan over medium-high heat. Add 2 TBSP flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds. Reduce heat to medium low and whisk in 1 cup water and cream cheese until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. (If sauce clumps, continue whisking and adding splashes of water until smooth.) Remove from heat.  LOW PROTEIN: Melt 1/2 T butter in a pan over medium-high heat, add 3/4 TBSP flour, dash of garlic powder, and dash of Italian seasoning.  Whisk constantly until lightly browned, reduce heat to medium low and whisk in 1/3 c water and 1 TBSP cream cheese until melted and combined.  Season generously with salt and pepper.  Simmer until thickened.  
  9. Once garlic is done, carefully transfer cloves to a cutting board and roughly chop. Heat broiler to high. Evenly top toasted flatbreads (low protein flatbread) with white sauce, roasted garlic, and veggies. Sprinkle with mozzarella (low protein mozzarella).
  10. Broil flatbreads until cheese melts, 1-2 minutes. (Keep an eye on those flatbreads! The broiler is a powerful tool, so pull the baking sheet out of the oven as soon as you see melty cheese.) Slice flatbreads into pieces, divide between plates, and sprinkle with chili flakes to taste.

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