Balsamic Veggie Flatbreads
with Zucchini, Sunflower Seeds & Lemon Basil Ricotta
Balsamic Veggie Flatbreads
Crisp flatbreads topped with zucchini, lemony basil ricotta, and crunchy sunflower seeds, finished with a tangy balsamic touch for a fresh, savory bite.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Glaze
- ½ ounce Basil
- 2 unit Flatbreads
- ½ cup Italian Cheese Blend
- 1 unit Lemon
- 4 ounce Ricotta Cheese
- ½ ounce Sunflower Seeds
- 1 unit Zucchini
Additional Ingredients
- 2.5 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
Italian
PDF
DifficultyEasy
Total Time30m
Calories630
Protein27g
Carbs72g
Fat28g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For dairy-free, swap the ricotta and Italian cheese blend for plant-based versions, or use a creamy non-dairy spread with basil and lemon. For gluten-free, choose gluten-free flatbreads; for sesame allergy, keep any sesame-based topping or dressing out and use extra sunflower seeds if desired.
What to serve with it
Serve with a crisp green salad, roasted cherry tomatoes, or a light soup to balance the sweet-tangy flavors. A glass of sparkling water with lemon or a chilled white wine also works well for a casual lunch or light dinner.
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