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Cheesy Zucchini and Onion Flatbread

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“This is an easy appetizer, or would make a great accompaniment to grilled steak or berbecue.”

Ingredients Nutrition

  • vegetable oil cooking spray
  • 1 (10 ounce) packagerefrigerated pizza dough
  • 34 cup garlic & herb spreadable cheese, divided (like Alouette or Boursin)
  • 34 cup finely grated parmesan cheese, divided
  • 3 tablespoons chopped fresh Italian parsley, divided
  • 1 small red onion
  • 1 (8 inch) zucchini, cut crosswise into 1/8-inch thick rounds, divided
  • olive oil


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

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