Best 7 Cheesy Zucchini Onion Flatbread Recipes

CHEESY ZUCCHINI & ONION FLATBREAD

Steps:

• Preheat oven to 400°.
• Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
• Unroll dough onto parchment paper.
• Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
• Sprinkle with 1/2 Parmesan and 2 T parsley.
• Using parchment paper as aid, fold the dough over filled half *do not seal edges.
• Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
• Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
• Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
• Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
• Bake until the bread is puffed up & golden brown, about 24 minutes.
• Sprinkle with1 T parsley before serving.

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

GINA'S CHEESY FLAT BREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
• Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
• Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
• Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
• Remove from oven and using a pizza cutter, slice into thin strips for serving.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

Steps:

• Preheat oven to 400°F.
• Line baking sheet with parchment paper; spray with nonstick spray.
• Unroll dough onto parchment.
• Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
• Sprinkle with half of parmesan and 2 tablespoons parsley.
• Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
• Spread remaining herb cheese over top; sprinkle with remaining parmesan.
• Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
• Arrange 1 row of zucchini down 1 long side of dough.
• Arrange onions rounds in row alongside zucchini.
• Arrange 1 more row of zucchini alongside onion.
• Brush vegetables with oil; sprinkle with salt and pepper.
• Bake bread until puffed and deep brown at edges, about 24 minutes.
• Sprinkle with 1 tablespoon pasrley.