Cheesy Zucchini Onion Flatbread
Elevate your next pizza night with this irresistible Cheesy Zucchini Onion Flatbread! Featuring a golden, crispy flatbread base loaded with layers of rich caramelized onions, tender zucchini slices, and a luscious blend of melted mozzarella and Parmesan cheeses, this recipe is the ultimate union of savory flavors and satisfying textures. Enhanced with fragrant Italian seasoning, a hint of garlic, and optional red pepper flakes for a touch of heat, this quick and easy flatbread comes together in under 35 minutes—perfect for a busy weeknight or casual entertaining. Garnish with fresh basil for a burst of color and freshness, and serve warm for a cheesy, veggie-packed delight that everyone will love. Looking for a light dinner idea or a shareable appetizer? This flatbread delivers!
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Recipe Information
Ingredients
- 2 pieces flatbread (store-bought or homemade)
- 1 medium zucchini
- 1 medium yellow onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1.5 cups mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh basil leaves (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Thinly slice the zucchini into rounds and set aside.
Peel and thinly slice the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic in the last minute of cooking, stirring until fragrant. Remove from heat and set aside.
Place the flatbreads on the prepared baking sheet.
Brush the remaining tablespoon of olive oil evenly over the surface of each flatbread.
Sprinkle the mozzarella cheese evenly over the flatbreads, leaving a small border around the edges.
Distribute the caramelized onions over the cheese, followed by the zucchini slices. Slightly overlap the zucchini slices for better coverage.
Sprinkle the Parmesan cheese over the top, along with the dried Italian seasoning, red pepper flakes (if using), salt, and black pepper.
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden.
Remove from the oven and allow to cool for 2-3 minutes before slicing.
Optionally, garnish with fresh basil leaves before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 5286 mg | 230% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 23.4 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1755 mg | 135% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
