Hey friends! How are you?
” I made this recipe originally for a Culinary.net post, but thought I would share it again as the abundance of zucchini is still upon us!
Also, I hate to admit that I have been making a lot of repeats lately as I am in the craziness of my fall Spanish classes getting underway for Futura.
I hope you enjoy this fun way to use your zucchinis and stay tuned for more soon!
Have a beautiful sunny day!
Here’s What You Need: (Serves 1 to 2, but easy to double with two flatbreads and double the ingredients!)1 flat bread (I like Target’s Archer Farms Garlic Naan)
1 small zucchini, sliced
1 small ripe tomato, diced
Dash each of: chipotle, Mexican oregano, paprika Sea salt + Pepper
Extra virgin olive oil
1 tablespoon of green onions, diced
Here’s What You Do:
Preheat oven to 400°F. Drizzle oil in pan and heat over medium high (about 1 teaspoon). Season zucchini with sea salt and pepper and add to the hot pan for two minutes. Flip for two minutes more and then add tomatoes for 2 minutes.
Meanwhile, put the flat bread in the oven for 4 to 5 minutes, or until warmed through.
Smash the avocado and spread onto the flat bread using a wide knife. Squeeze half the lime over the top and the pour the zucchini mixture over the top.
Season with a dash of chipotle, Mexican oregano, paprika and another lime wedge. Sprinkle the onions over the top. Add salt and pepper to taste.
Okay, so my kids probably wouldn’t like something piled high with zucchini, so I would serve the bread warm with the avocados for dipping and save their zucchini to go on the side where I would serve them with toothpicks to make them fun finger foods!
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