Artichoke & Zucchini Flatbreads
with Tomato, Lemon Aioli & Potato Wedges
Artichoke & Zucchini Flatbreads
Crisp flatbreads topped with artichoke, zucchini, tomato, and a bright lemon aioli, served alongside golden potato wedges for a fresh, satisfying meal.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 2 unit Flatbreads
- 1 teaspoon Garlic Powder
- ½ cup Italian Cheese Blend
- 1 unit Lemon
- 1 unit Marinated Artichoke Hearts
- 2 tablespoon Mayonnaise
- 12 ounce Potatoes
- 1 unit Tomato
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Cooking Oil
- 4 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories790
Protein21g
Carbs93g
Fat40g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For egg-free or lighter dairy-free needs, swap the mayo-based sauce for a vegan mayonnaise or a lemony olive oil dressing. To avoid wheat, use gluten-free flatbreads or serve the toppings over roasted potatoes; for milk-free, use a vegan cheese blend.
What to serve with it
Serve with a simple leafy salad or a bowl of soup to balance the rich, cheesy flatbreads and make the meal feel fuller. A crisp white wine, sparkling water with citrus, or extra tomato on the side also works well.
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