Green Pesto & Zucchini Flatbread
with Mushrooms & Fetta
We’ve gone a little cheffy here with the ribboned zucchini, but forgive us! It may sound super fancy, but in practice it’s really just a light and quickly cooked veg that’s perfectly at home on squared flatbread. In this case, we’re adding sharp sweet onion, rich mushrooms, green pesto and fetta for the win.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
1
zucchini
1 packet
Wholemeal Flatbreads
(Contains Gluten, Wheat;)
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
1 packet
mushrooms
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel and thinly slice the red onion. Thinly slice the mushrooms.
Using a vegetable peeler, peel the zucchini lengthways into long ribbons. When the zucchini can no longer be peeled, finely dice the core. TIP: Peeling zucchini into ribbons helps to cook them quickly in the oven. This is also a great technique if you want to use raw zucchini in a salad!
Place the flatbread rough side down on a flat surface. Spread the traditional pesto across the top of each flatbread using the back of a spoon.
Top each flatbread with the mushrooms, the red onion and the zucchini ribbons. Crumble over the fetta and drizzle lightly with olive oil. TIP: Drizzling olive oil over the flatbread before baking will allow the vegetables to nicely brown. Don’t add too much or the flatbread will go soggy!
Place the flatbread into the oven directly onto the wire oven racks. Cook for 10-15 minutes, or until the fetta is lightly golden and the flatbread is brown on the bottom.
Season each flatbread with a pinch of salt and pepper. Slice them in half and divide between plates.