Rustic Zucchini Flatbreads

With Fresh Hummus and Caramelized Onions

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

We layer a crispy flatbread with made-from-scratch, garlicky hummus, caramelized onions, roasted rosemary zucchini, yellow squash, and zesty arugula for a hearty, healthy dish full of colorful nutrients and flavors that everyone will love. (This meal is also a great excuse to dust off the food processor and learn how easy and creamy homemade hummus can be!)

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Zucchini
  • 1 Yellow Squash
  • 2 Rosemary Sprigs
  • 1 Lemon
  • 15½ oz. Canned Chickpeas
  • 2 Garlic Cloves
  • Info
    2 Naan Flatbreads
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    744
  • Carbohydrates
    104g
  • Fat
    27g
  • Protein
    25g
  • Sodium
    1272mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 350 degrees and prepare 2 baking sheets with foil or use a nonstick baking sheets. Thoroughly rinse produce and pat dry. Peel onion and slice into thin strips. Slice zucchini and yellow squash into very thin rounds. Stem rosemary and mince leaves. Halve lemon and zest half for garnish. Rinse and drain the chickpeas.

  • Step 2 - Roast the Zucchini
    2

    Roast the Zucchini

    Arrange zucchini and squash on the prepared baking sheet, ensuring there is no overlap. Brush with little olive oil, season with salt and pepper, and sprinkle ⅔ of the rosemary (reserving the rest for garnish) over the zucchini and squash, ensuring even coverage. Place in oven and bake for 8 minutes, then flip slices and bake for another 8 minutes. Remove from oven when zucchini and squash are caramelized. Reserve.

  • Step 3 - Make the Hummus
    3

    Make the Hummus

    In a food processor or blender, combine the drained chickpeas, garlic cloves, juice of lemon to taste, 1 Tbsp. olive oil (or water, if you prefer a lower fat hummus), and salt and pepper (freshly cracked is best) to taste. Blend until creamy and smooth. If desired, you can add 1 Tbsp. water to make consistency more viscous.

  • Step 4 - Caramelize the Onions
    4

    Caramelize the Onions

    Heat 2 tsp. olive oil and onion slices in a medium pan over medium heat. Spread the onions out evenly over the pan and let cook, stirring occasionally for 5-10 minutes, or until they start to brown. Add salt and pepper to taste.

  • Step 5 - Toast and Assemble Flatbreads
    5

    Toast and Assemble Flatbreads

    Add flatbreads to a baking sheet and place in oven to toast on each side for about 4 minutes. Remove from oven and assemble flatbread by spreading with hummus, followed by a few roasted zucchini and squash slices, and caramelized onions, and return to oven for another 5-7 minutes, or until slightly browned and flatbread becomes crisp. Remove from oven.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Top warm flatbreads with baby arugula. With a pizza cutter, slice flatbreads into halves or fourths. Garnish with any remaining rosemary, a crack of fresh sea salt and black pepper, and any lemon zest to taste, if desired. These also make delicious and easy party appetizers!