zucchini-and-ricotta-flatbread-f1db6deb.pdf

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8
ZUCCHINI FLATBREADS
with Balsamic Onions, Olives,
and Walnuts
VEGGIE
10
MIN
30
MIN
Level
INGREDIENTS:
FOR 2
PEOPLE:
FOR 4
PEOPLE:
• Red Onion
• Zucchini
• Black Olives
• Sun-Dried Tomatoes
• Balsamic Vinegar
• Dried Thyme
1
1
1 oz
11/2 oz
2 TBSP
1 tsp
4 oz
2
1 oz
1 tsp
3 oz
2
2
2 oz
3 oz
2 TBSP
2 tsp
8 oz
4
2 oz
2 tsp
6 oz
HELLO
BALSAMIC ONIONS
• Ricotta Cheese
(Contains: Milk)
• Flatbreads
(Contains: Wheat)
• Walnuts
(Contains: Tree Nuts)
• Dijon Mustard
• Mixed Greens
NUTRITION PER SERVING
Soft, sweet, and succulent
with a vinegary kick
2 person 582 cal
| Fat: 27 g | Sat. Fat: 4 g | Protein: 24 g | Carbs: 67 g | Sugar: 18 g | Sodium: 995 mg | Fiber: 7 g
4 person 566 cal
| Fat: 26 g | Sat. Fat: 4 g | Protein: 24 g | Carbs: 66 g | Sugar: 17 g | Sodium: 994 mg | Fiber: 7 g
START strong
If you’re not terribly crazy about a strong onion flavor,
try
slicing your onions from root to stem end rather than across
the grain. That way, they’ll release less of their oniony juices
and have a milder taste.
BUST OUT
• Peeler
• Small bowl
• Large bowl
• Medium pan
• Baking sheet
• Whisk
• Olive oil
(
1 TBSP
|
5 tsp
)
1
Wash and dry all produce.
prehea and prep
t
Preheat oven to 450 degrees.
Halve, peel, and thinly slice
red
onion.
Trim ends from
zucchini,
then peel on all sides into
ribbons with a vegetable peeler,
stopping before you reach seedy
core. Discard core. Slice
olives
into rounds. Thinly slice
sun-
dried tomatoes.
2
Heat a drizzle of
olive oil
c
armelize onions
in a medium pan over medium-
high heat. Add
onion
and
1
TBSP balsamic vinegar.
Cook
until caramelized, 3-5 minutes,
stirring occasionally. Remove
from heat.
3
Stir
thyme
into
ricotta
in a
make ricott s uce
a a
small bowl. Season generously
with
salt
and
pepper.
4
Place
flatbreads
on a
a
ssemble fla
tbreadS
lightly oiled baking sheet.
Spread
ricotta sauce
on each
flatbread in a thin layer. Top
with
zucchini, olives, sun-dried
tomatoes, caramelized onions,
and
walnuts.
Bake until zucchini
is crisp and flatbreads are lightly
browned, 10-12 minutes.
5
Combine
1 tsp Dijon
PREP S
ALAD
mustard
and
1 TBSP balsamic
vinegar
in a large bowl. Whisk
in a drizzle of
olive oil
and
season with
salt
and
pepper.
Add
mixed greens
and toss to
combine.
6
Slice
flatbreads
into
FINISH AND PLA
TE
quarters. Serve with salad.
Picture
Perfect!
Try out the peeler-ribbon technique
on squashes and root veggies.
WK 1 TX-8
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