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Cheesy Zucchini and Red Onion Flatbread

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“From Bon Appetit Magazine.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper; spray with nonstick spray.
  3. Unroll dough onto parchment.
  4. Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
  5. Sprinkle with half of parmesan and 2 tablespoons parsley.
  6. Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
  7. Spread remaining herb cheese over top; sprinkle with remaining parmesan.
  8. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
  9. Arrange 1 row of zucchini down 1 long side of dough.
  10. Arrange onions rounds in row alongside zucchini.
  11. Arrange 1 more row of zucchini alongside onion.
  12. Brush vegetables with oil; sprinkle with salt and pepper.
  13. Bake bread until puffed and deep brown at edges, about 24 minutes.
  14. Sprinkle with 1 tablespoon pasrley.

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