Grilled Zucchini and Pesto Flatbread is a perfect blend of smoky grilled vegetables, creamy cheese, and herbaceous pesto. This versatile dish can be served as a light main course, an appetizer, or a delicious addition to any gathering. Easy to make and bursting with fresh flavors, it’s sure to be a favorite!
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 290
- Protein: 11g
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 3g
- Sugars: 4g
Ingredients and Health Benefits
Health Benefits
- Zucchini: Low in calories and high in water content, zucchini provides vitamins A and C, supporting healthy skin and vision.
- Pesto: Made with basil, garlic, nuts, and olive oil, it’s rich in antioxidants and healthy fats that promote heart health.
- Flatbread: Opt for whole grain flatbread to add fiber and nutrients to the dish.
- Mozzarella Cheese: A great source of calcium and protein, adding creaminess and flavor.
- Cherry Tomatoes: Packed with lycopene and vitamin C, cherry tomatoes contribute to immune health and add a burst of sweetness.
- Olive Oil: Contains monounsaturated fats that are good for heart health and overall wellness.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 flatbreads or naan
- 1/2 cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup halved cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh basil leaves for garnish
Recipe Instructions
- Prepare the Zucchini:
- Preheat a grill or grill pan over medium heat.
- Brush the zucchini slices with olive oil and season with salt and pepper.
- Grill for 2-3 minutes per side until tender and slightly charred.
- Assemble the Flatbread:
- Preheat the oven to 400°F (200°C).
- Spread a generous layer of pesto over each flatbread.
- Arrange the grilled zucchini and halved cherry tomatoes evenly on top.
- Sprinkle with shredded mozzarella cheese.
- Bake the Flatbread:
- Place the flatbreads on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and garnish with fresh basil leaves if desired.
- Slice into portions and serve warm.
Homemade Pesto Recipe
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Combine basil, nuts, garlic, and Parmesan cheese in a food processor.
- Pulse until the mixture is coarsely chopped.
- Slowly drizzle in olive oil while processing until smooth.
- Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to a week.
Pairing Recommendations
Enhance the experience of this Grilled Zucchini and Pesto Flatbread with these pairings:
- Wine: A chilled Sauvignon Blanc or a light Pinot Grigio pairs well with the herbaceous pesto and creamy mozzarella.
- Beer: A crisp lager or a citrusy IPA complements the smoky zucchini and fresh flavors.
- Non-Alcoholic: Sparkling water infused with cucumber slices, lemon, and a sprig of mint for a refreshing accompaniment.
- Cocktail Alternative: Try a basil lemonade by muddling fresh basil with lemonade and topping with sparkling water.
This Grilled Zucchini and Pesto Flatbread is a delicious and versatile addition to your recipe repertoire. Its balance of fresh, smoky, and creamy flavors will make it a hit for any occasion!