Cheesy Zucchini & Onion Flatbread

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“This makes a wonderful appetizer.It even tastes great at room temperature . Courtesy of: Bon - Appetit, Aug. 2006”

Ingredients Nutrition

  • cooking spray
  • 1 (10 ounce) packagerefrigerated pizza dough
  • 34 cup garlic cheese spread (ie. Allouette)
  • 34 cup parmesan cheese, fresh finely grated divided
  • 3 tablespoons Italian parsley, chopped, divided
  • 1 small red onion
  • 7 inches long green zucchini, cut into 1/8-inch rounds, divided
  • 1 tablespoon olive oil


  1. Preheat oven to 400°.
  2. Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
  3. Unroll dough onto parchment paper.
  4. Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
  5. Sprinkle with 1/2 Parmesan and 2 T parsley.
  6. Using parchment paper as aid, fold the dough over filled half *do not seal edges.
  7. Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
  8. Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
  9. Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
  10. Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
  11. Bake until the bread is puffed up & golden brown, about 24 minutes.
  12. Sprinkle with1 T parsley before serving.

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