Grilled Flatbread and Zucchini

If you are bored with ho hum lunches check out this zucchini and whipped feta flatbread.  Full of grilled summer flavor, quick to make and easy to love, this recipe can also be increased for a fabulous light evening meal. 

INGREDIENTS

Whipped Feta

100g feta cheese, block or crumbled 

1 Tbsp (15ml) extra virgin olive oil

1/4 tsp dried oregano 

Flat Bread

1 1/4 cups (165g) white unbleached all purpose flour 

1 tsp (4g) instant dried yeast

1/2 (5g) tsp salt

1/2 cup (120ml) warm water

2 tsp (9g) extra virgin olive oil

Extra virgin olive oil, for frying 

Grilled Zucchini 

1 medium/large zucchini, ends trimmed 

2 Tbsp extra virgin olive oil, to brush zucchini

Toppings

1 Tbsp pine nuts

3–4 fresh basil leaves

1 Tbsp extra virgin olive oil 

INSTRUCTIONS

Whipped Feta

In a high-speed food processor, add feta, oil and oregano. Blend on high speed for 20-30 seconds or until completely smooth and creamy, scraping down the sides as needed. 

Spoon into a small bowl and set aside. 

Flat Bread

In a large mixing bowl, add flour. Whisk through yeast and salt. Make a well in the centre. 

Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid. Mixing until a soft dough forms. You may want to use your hands for this step! 

On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approx. 10-20 seconds of light kneading. 

Form dough into a smooth ball on floured surface and cover with a clean tablecloth. Allow to rest for 10 minutes. 

In a large cast iron skillet or fry pan, drizzle enough olive oil to create a light coating on the base of the pan. Begin to warm pan over a low heat. 

Lightly dust a rolling pin with flour. Roll out dough to a 1cm-2cm thick round or large enough to fit perfectly into your fry pan. 

Increase heat of pan to high. Once hot, place dough round into pan and cook for 30-40 seconds or until air bubbles begin to appear under the dough. 

Carefully flip over and cook for a further 20-30 seconds until golden and cooked through. Remove from heat and keep bread in pan. 

Grilled Zucchini 

In a cast iron grill pan or barbecue grill, brush with a layer of olive oil drizzle enough olive oil and begin to warm pan over a low-medium heat. NOTE: if you don’t have a grill, simply use a regular fry pan instead. 

Thinly slice zucchini lengthways. 

Brush one side of each slice with the olive oil. 

Place slices on grill pan, olive oil sides down. Then brush the upright sides with the olive oil. 

Fry for 2-3 minutes on each side until nicely grilled and softened. 

Depending on the size of your grill pan, you may have to cook your zucchini slices in batches. 

Assemble

If desired, warm up your flat bread that’s still in the pan by turning the heat back on high for about 1 minute on each side until warmed through. 

Spread whipped feta over bread. 

Top with grilled zucchini.

Sprinkle over pine nuts and fresh basil. 

If desired, finish off with a drizzle of extra virgin olive oil. 

Serve and enjoy!